Welcome to my super simple soup maker Thai vegetable curry.
I don’t know about you but I absolutely love a curry. Dominic on the other hand has spent years telling me how much he hates herbs and spices. He will have plenty of spice in his food but beyond that and I have lost him.
I remember when we first moved in together. He hadn’t told me that he had issues with spice and that it brought on Irritable Bowel Syndrome (IBS) and my mum and dad was having a party and gave me loads of leftovers sop that we could have a dinner party with some friends.
It was Mexican food.
We had a Mexican lasagne, tacos and some other nice dips and things and the food was amazing.
Clearly I hadn’t told Dominic it was Mexican food and he just assumed it was a normal traditional lasagne and he then spent a few days on the toilet.
I then learnt my lesson but discovered that could explore different spice and herb blends that he did actually like. We quit sage as this seemed to set him off the most and realised that if he was happy to have a curry it was to be a Thai one.
He liked a Thai curry because it was more based around natural flavours and cooking such as Thai curry paste, ginger, garlic and coconut milk.
And sometimes we don’t like to wait to make a curry so we can have all this cooked in the soup maker in 25 minutes or you can take the slower option and cook it in the slow cooker for four hours – the choice is simply yours!Testing out thai vegetable curry soup from @recipe_this #soupmachineClick To Tweet
- Peel your carrots. Dice your leek, red pepper, carrots and courgette.
- Place your vegetables into the soup maker and add your water and coconut milk.
- Sprinkle in your seasoning.
- Cook in your soup maker on the chunky soup option for 25 minutes
- Serve it with crusty bread.