Not sure how to make Thai soup like you’d find at your favorite restaurant? Cooking with essential oils makes duplicating those warm, fresh Thai flavors easy! With just a drop or two of some of our favorite Vitality™ essential oils, you’ll have a pot of light-but-satisfying soup that will become one of your favorite essential oil recipes!
Homemade Thai Soup Recipe
February 22, 2017
Not sure how to make Thai soup like you’d find at your favorite restaurant? Cooking with essential oils makes duplicating those warm, fresh Thai flavors easy! With just a drop or two of some of our favorite Vitality™ essential oils, you’ll have a pot of light-but-satisfying soup that will become one of your favorite essential oil recipes!
Persons
6
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1 cup uncooked basmati rice
- 2 tablespoons unsalted butter
- 1 pound medium shrimp, peeled (or try chicken or tofu)
- Kosher salt
- 2 drops Black Pepper Vitality™
- 2 drops Lemongrass Vitality™
- 2 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 tablespoon freshly grated ginger
- 1 drop Ginger Vitality™
- 2 tablespoons red curry paste
- 2 (12-ounce) cans unsweetened coconut milk
- 4 cups vegetable stock
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
Instructions
- Cook basmati rice in a saucepan following package directions; set aside.
- Melt butter in a large pot or in a Dutch oven over medium-high heat. Add shrimp and salt to taste. Cook, stirring occasionally, until pink, about 2–3 minutes. Remove shrimp to a small bowl and set aside.
- Add all vegetables (garlic, pepper, onion) to the pot. Cook, stirring occasionally, until tender, about 3–4 minutes. Stir in ginger until fragrant, about 1 minute.
- Mix in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk, vegetable stock, and Vitality oils; cook, stirring gently, until fully blended.
- Bring to a boil; reduce heat and simmer until the soup thickens.
- Stir in rice, shrimp, lime juice, and cilantro.
- Season with salt and pepper to taste.
- Serve and garnish with fresh lime wedges and sprigs of cilantro.
- Eat up!
How do you use Vitality oils to spice up your cooking? Let us know in the comments!
Hello Julie! We do not have the nutritional information. Sorry for any inconvenience that may cause. Thanks for stopping by!
I don’t have vegetable stock. Would chicken broth work?
Hey Wanda! That should work fine as a replacement. Thanks for stopping by and hope you enjoy the soup!
This was absolutely fantastic! My family of five gobbled this up and squabbled over the leftovers! This will be part of our regular rotation for sure.
So, I made this soup tonight. Couldn’t find my vitality Lemongrass EO, then…..I remembered where it was…… up in the shower. So I run upstairs to get it and then run down to my simmering pot of Thai soup and put in a drop. I go to recap the vial of oil and realize its TEA TREE!!!!!!. Oh no, I said to my husband…….I ruined my soup!!!!!! Well it turns out I didn’t ruin it at all. It was delicious……Now I can’t wait to make it again using the proper oil it called for…….Lemongrass vitality.
I substituted Mushrooms for the shrimp and it was delightful. Also I only used 1/2 the recommended coconut milk as I did not want all the calories and it was still fantastic!
Love the idea of using mushrooms instead of shrimp, thanks
I add a couple of drops of vitality oregano to spaghetti sauce from a jar to really give it extra flavor!
My family loves orange flavored French toast. A drop of YL orange vitality essential oil in two eggs and 1/2 cup milk. I soak the bread until it is absorbed then cook. Melt a little butter over the bread and dip in raw sugar. The butter will hold the sugar. Mmmmm what a flavor. Just like my Granddaddy did for me when I was a little girl, a long time ago but with a little more “living” in it ! (I’m 65.)
I just made this and it was fantastic. I substituted zucchini, carrots, and mushrooms for the red bell pepper. I highly recommend this soup.
Oh my goodness, this sounds delicious AND easy, my kind of cooking! We aren’t seafood fans–we call shrimp ‘seabugs’, ha ha ha–but now I know what I’m making with our next chicken leftovers! Yum! :)