Red curry paste is that awesome, dependable friend that you can count on to make your day a little brighter, and it’s on with this delicious Thai Curry Brussel Sprout Soup! Bold Thai curry flavors, coupled with creamy soothing lite coconut milk, all delightfully simmering together with nutritious Brussel Sprouts, hearty sweet potatoes, protein-packed beans in a wholesome and healthy soup! A fantastic, satisfying, and cozy soup that is sure to put a smile on your face. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Ameera here!

I love Thai food!  I could eat it every day, all day long. Yes, it is just that good.  Now couple delicious Thai curry flavors with some beautiful Brussel sprouts and tender sweet potatoes and you have a soul warming soup that is sure to please.

I have always enjoyed Brussel Sprouts but prior to going Whole Food Plant Based, I honestly didn’t have the appreciation for them that I do today.  Once you detox all those chemicals out of your body, vegetables and fruits take on a whole new dimension of flavor.

I find myself craving veggies, who would have thought, right?  My body knows what is good for me, and I listen to it.  Do you crave veggies too?

Brussel Sprouts – Does the body good!

Brussel Sprouts are a cruciferous vegetable. Dr. Greger is all about those cruciferous veggies in his daily dozen. They are loaded with tons of antioxidants, dietary fiber, and vitamin B6. Potassium, iron, magnesium, vitamin C, and vitamin K. Vitamin K is especially important as it helps protect against osteoporosis.

Brussel Sprouts also help maintain healthy blood sugar levels.  There have been multiple studies which have linked an increase intake of cruciferous vegetables, including Brussel sprouts, to a decreased risk in diabetes.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Puttin’ them little cabbages in mah soup!  (sung to the tune of “Animal crackers in my soup”) 

Brussel sprout season is here!  Most of the stores are running sales now, so Dad had picked up a couple large bags of Brussel sprouts, plopped them on the table and said “OK, let’s see what you two do with these?”   He is all about those cruciferous veggies, especially since he read Dr. Greger’s How Not to Die book, and he has been following Dr. Greger’s Daily Dozen.

Crustaceans and Lagoons

What is funny is that Dad can never remember the word “cruciferous,” so he says he is all about eating “crustaceans.”   Typical Dad, always swapping out words that don’t mean what he intended them to mean.

The other day, he said he was eating a lot of “lagoons.”  Mom and I were like “What do you mean by lagoons?”  He looked at us like we were uninformed.  Dad then said “You know lagoons, beans?”   Mom about peed her pants laughing.  She said you mean “legumes?”  LOL  We do eat a lot of “lagoons”!  I think most people on the Whole Food Plant Based diet tend to eat a lot of “lagoons”.  HAH!!! I’ll let Mom tell you more.

Hi!  Robin here!

Ohhhhh my gawd!  TP109 totally cracks me up.  He is always mixing his words up.  The thing I love about him is that he can totally laugh about his word mix-ups.  We all get a good chuckle.  I could seriously write a book just on how hilarious he is simply because of his word mix-ups or interesting pronunciations, but you simply have to be there or you probably wouldn’t find it as hilarious as we do.  LOL

I just love this soup and the delicious combo of Thai flavors and Brussel Sprouts.

Love Thai Flavors too?

Check out these delicious dishes:

• Fast and Easy Curry Noodles
• Curried Yellow Split Pea Stew
• Thai Stir Fry

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Products Used:

• 8-quart ceramic/enamel lined Dutch oven or similar large stock pot with a tight-fitting lid.

Thai Curry Brussel Sprout Soup

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6-8 Servings 1x
• Category: Soup
• Cuisine: Thai

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Description

Red curry paste is that awesome, dependable friend that you can count on to make your day a little brighter, and it’s on with this delicious Thai Curry Brussel Sprout Soup! Bold Thai curry flavors, coupled with creamy soothing lite coconut milk, all delightfully simmering together with nutritious Brussel Sprouts, hearty sweet potatoes, protein-packed beans in a wholesome and healthy soup! A fantastic, satisfying, and cozy soup that is sure to put a smile on your face. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

Scale 1x2x3x

• 1 lb. Brussels sprouts, halved or quartered (fresh or frozen)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 Tablespoon minced garlic
• 1 Tablespoon minced ginger (+/-)
• 1 cup vegetable broth *
• 4 cups water (or broth)
• 4 Tablespoon red curry paste (+/-)
• 1 medium sweet potato, peeled and cut into small cubes
• 1 -[ 15 oz. can ] cannellini beans, drained and rinsed
• 1– [ 14 oz. can ] lite coconut milk *
• 1 teaspoon lime juice (optional) *
• 1 carrot, cut into long, very thin strips
• 2 to 4 cups baby spinach (based upon desired amount)

Spice/Herb Ingredients: 

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 Tablespoon dried minced onions
• 1 ½ teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper

Optional Toppings:

• Crushed red pepper flake
• Lime wedges
• Cilantro

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Instructions

1. Prepare the Brussel Sprouts, remove the hard stem at the end, then cut them into uniform sizes. If large, quarter them.If smaller, halve them.  Set aside.
2. In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the diced onion and red bell pepper. Sauté over mediumheat for 5 to 7 minutes to soften them.  Add a splash of water if they start to stick.
3. Once the onions and peppers are softened, then turn down the heat a little, and add the minced garlic and ginger, sauté for 30 seconds.
4. Next add the veggie broth, water, red curry paste, garlic powder, onion powder, dried minced onion flake, sea salt, pepper. Stir well to combine. Increase the heat and bring the mixture to a boil, then immediately lower to a simmer.  Add the Brussel sprouts, cubed sweet potato, and cannellini beans.  Place the lid on the pot and simmer for 15 minutes.
5. Then add the lite coconut milk, lime juice, and very thin carrot strips, place the lid back on and simmer until the sweet potatoes and Brussel sprouts reach the desired tenderness, approx. another 7 to 15 minutes – largely dependent on the size of the cubed sweet potatoes.
6. Fold in the spinach, cook for one minute.
7. Serve individual servings with crushed red pepper flakes, cilantro, lime wedges, and/or with your favorite toppings.

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Notes

*Vegetable Stock:  We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients; however, this brand of vegetable stock does have a strong flavor so less broth is required when compared to the water ratio. We use a higher water to broth ratio because of this.  If you are using a brand other than Pacific vegetable broth, then consider adjusting the water/vegetable broth ratio accordingly.  For example, if you are using a very mellow vegetable broth, you might consider 4 cups of vegetable broth and 1 cup of water for this recipe. Please adjust the recipe (broth/water ratio) accordingly based upon the vegetable broth brand used if using other than Pacific Organic Vegetable Stock.

*Lime Juice: The lime juice really brightens the flavor but tempers the curry.  If needed add extra red curry paste near the end after taste testing the flavors.

*Red Curry Paste:  We used Thai Kitchen Red Curry Paste.  We suggest Thai Kitchen Red Curry Paste for this recipe as other brands could possibly contain a lot of heat.  If not using Thai Kitchen then start out on the very low end and build from there.

*Lite Coconut Milk:  Lite coconut milk is permitted on the Whole Food Plant Based Diet from a general standpoint.  There are some WFPB doctors who are more restrictive than others, these doctors typically are treating cardiac patients.  You can substitute the lite coconut milk with another plant milk.  The flavors will be slightly different, adjust spices as necessary.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

 

*Storage: Refrigerate and use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.