Thai Vegetable Curry Soup with Lemongrass & Coconut Milk

(Yields: 2 bowls, Serving: 4, Prep time: 15 mins, Cook time: 25 mins)


  • 1 red bell pepper
  • 1 small zucchini
  • 6 mushrooms
  • 1 small onion
  • 3 cups water
  • 1 tablespoon extra light olive oil
  • 2 teaspoons garlic powder
  • 3/4 teaspoon sea salt
  • 2 teaspoons lemon juice
  • 1 teaspoon dried parsley
  • 2 teaspoons lemon grass paste
  • 1/2 jalapeno pepper
  • 1/2 lime
  • 1 cup coconut milk (see note*)

Ingredient Notes:

For a thicker soup, you may wish to put 2 cups water and 2 cups coconut milk instead.


Chop the bell pepper, zucchini, mushrooms and onions into the size you want.

Chop the jalapeno pepper and half of the lime in wedges.

In a saucepan, combine water with the bell pepper, zucchini, mushrooms and onion. Then, add the tablespoon of extra LIGHT olive oil, salt, lime juice and garlic powder.

Bring the pot to a boil (which may take about 10-15 minutes).

Simmer in medium heat and add the dried parsley, lemon grass paste, jalapeno pepper, lime and coconut milk.

Cook for about 10 minutes and turn off the heat.

Add a tablespoon of extra virgin olive oil and serve. Remember not to eat those lime wedges!