Thai Soup

This recipe follows Nurture’s Recipe Framework for a Slow Cooker and can be easily modified.


– 1 can pinto beans (vegetarian option) or meat from a rotisserie chicken

– 1 large bunch of bok choy, washed and roughly chopped

– 1 medium yellow onion

– 1 pound mushrooms of any choice (wild mushrooms are amazing), washed and sliced

– 1 bag (16 oz) frozen broccoli, or use fresh

– 1 bell pepper (yellow, orange or red), washed, de-seeded and chopped

– 1/2 pound of carrots, peeled and sliced

– 2 leeks, washed and chopped

– 1 TBS coconut oil

– 2 TBS lime juice

– 2 tsp red curry paste

– 1 teaspoon each of ground coriander and cardamom

– 3 32 boxes veggie broth (vegetarian option) or broth made from the bones of your chicken (my personal fav option

– 2 cans (14 oz) coconut milk


Combine ingredients into a slow cooker and cook on high for 4-6 hours or on low for 8-10 hours.

Noodles, if using:  cook according to package.  Drain and mix noodles into soup prior to serving, or add separately to each bowl.

Garnish with green onions, cilantro and/or basil.  Enjoy!


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