top of page

Coconut Curry Soup


2 tbsp coconut oil or EVOO 1 small onion, chopped

1 tsp minced garlic

1 cup shredded cabbage

2 carrots, jullienne cut

2 stalks celery diced thin

1⁄2 pack dried rice noodles (soaked in water) 1 15 oz can coconut milk

2-3 cup bone broth (or chicken stock)

2 tbsp brown sugar

2 tsp curry powder

1 tsp dried Peachy herbs

1⁄2 tsp cumin

Juice of 2 limes

Salt and pepper to taste

Fresh cilantro, chopped


Heat oil in a soup large soup pot, add garlic and onions, saute for 2 minutes. Add carrots, celery and cabbage, saute for anothe 2-3 minutes.

Add coconut milk, bone broth, brown sugar, curry powder herbs and cumin. Add rice noodles.

Let simmer on medium low for 10-12 minutes. Blend in lime juice

Top with fresh cilantro before serving

Other versions or substitutions:

Chopped green onions or cut basil for cilantro

May start with shredded or ground chicken.

May add othe vegetables: cauliflower, broccoli, green beans, asparagus.

Recent Posts

See All

Beef Chow Fun ( or Chicken)

Ingredients ½ lb eye of round (grass fed beef) 1 pack wide rice noodles, ready to use (1 lb) 1 cup pea pods (or your favorite vegetables: green beans, aspargus, broccoli, carrot, bell peppers) 1 small

Bourbon Chicken w Cashews and Mushrooms

Ingredients: 2 lbs boneless chicken breast or thighs, cubed 1 onion, diced ½ cup cashew nuts 1 tsp Peachy’s dried mixed herbs 4 cloves garlic, minced ¼ cup chopped parsley 1 cup mushrooms, sliced ½ cu


bottom of page