Paleo Thai Curry Soup
(please note that the recipe for this paleo Thai curry soup is sponsored by Wild Harvest, but all opinions are genuine and honest!)
It’s funny because I used to not love soups, but I’ve been OBSESSED with them lately! There’s just something about a cozy, steamy, healthy bowl of soup that gets me in all the fall/winter feels. I feel like soup gets a bad rap as being boring, but there are so many fun ways to play with flavors when it comes to soup! I love everything and anything curry, so I knew I wanted to create a curry-inspired dish, adding my own flare to keep you all cozy this season. And let me tell you, this paleo Thai curry soup is the perfect thing to do so!
Made with Wild Harvest bone broth and spices, it packs a punch of protein AND flavor. Why do I love Wild Harvest so much? Because they’re dedicated to offering hundreds of options (with 70% of their products being organic) that are free from over 140 undesirable ingredients found in many other foods on the market today.
From antibiotics, artificial flavors to margarine and cottonseed oil, Wild Harvest makes sure their products aren’t full of unnecessary, additives, without breaking the bank. Their products are reasonably priced making it so much easier to live a better lifestyle.
I’m HUGE on making health and wellness accessible, so I love seeing brands like Wild Harvest that are committed to making products that more individuals can afford. Healthy foods and products can get incredibly pricey, so it’s refreshing to see options that don’t make you feel like you have to choose between your health or saving money. With Wild Harvest you can do both!
Where can you find Wild Harvest? Check out their store locator to find out!
This paleo Thai curry soup is sure to keep you warm this season and bring a little spice into your life. Plus, I love using bone broth in it for added flavor and protein! The perfect combo of taste and functionality.
XO nat
Paleo Thai Curry Soup
Ingredients
- 2 Tbsp avocado oil or olive oil
- 3 cups Wild Harvest bone broth
- 1 can light coconut milk
- 1 cup chopped white onion
- 2 cup cubed butternut squash
- 1 medium yellow bell pepper
- 2 cups chopped savoy cabbage
- 2 cups chipped bok choy
- 2 cups chopped shiitake mushrooms
- 2 large cloves of garlic
- 3 tsp curry powder
- 1/2 inch fresh ginger - created
- 1/2 tsp Wild Harvest black pepper
- 1 tsp salt
- 3 cups precooked mini shrimp you can omit for other meat source or all-together!
- 1/2 cup chopped cilantro
Instructions
- Place the the avocado or olive oil in a large pot along with the chopped onions. Mince your garlic and grate your ginger and place in the pot as well. Turn stove on medium-low heat.
- Once you notice the onions starting to brown, pour in the bone broth, coconut milk, curry powder, salt, pepper and butternut squash. Stir until spices are combined and place a lid on the pot and let cook for about 5 minutes or until squash is starting to get soft.
- Next, add in the cabbage and pepper and let cook for about 5 minutes.
- Add in the bok choy and mushrooms and cook until all vegetables are soft.
- Lastly, put the pre-cooked shrimp in the soup to warm.
- Serve with cilantro on top!