• 1½ cups unsweetened organic coconut milk
  • 1½ cups coconut cream
  • 2    cups low-sodium vegetable broth
  • ¼   cup Thai red curry paste
  • 2    inch piece ginger root
  • 6    cloves garlic
  • ¼   yellow onion
  • 1    red bell pepper
  • 1    cup of shiitake mushrooms (sliced)
  • 3    stalks of green onion or lemon grass
  • 4    large carrots
  • 1    bag frozen peas
  • 12  fresh basil leaves
  • Rice noodles (optional)
  • 1    tsp. of red pepper flakes (optional)


  1. Measure the coconut milk, coconut cream, vegetable broth, and curry paste,
  2. Peel and finely mince the ginger root.
  3. Peel and finely mince the garlic cloves.
  4. Peel and cut onion into ½ inch slices.
  5. Wash and the red bell pepper and slice into ½ inch slices.
  6. Wipe mushrooms with a damp cloth and then slice to measure 1 cup.
  7. Wash, peel, and slice carrots into thin sticks.


  1. Combine the coconut milk, coconut cream, and broth in a large pot over medium heat.
  2. Stir in the curry paste, ginger, garlic, yellow onion, and carrots. Bring to a boil. 
  3. Reduce to a simmer and add all remaining ingredients (bell pepper, mush rooms, and green onion). Simmer for 20 minutes.
  4. Serve and enjoy!

YIELDS: 4-6 servings.

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