- 2–3 eggs
- 1 tbsp coconut oil, butter, or ghee
- 4 cups cauliflower florets – about one small head
- 1–2 cloves garlic, crushed
- 1 inch knob of fresh ginger, peeled and grated
- 2 tbsp Thai Red Curry paste (like this)
- 3 cups good quality broth (homemade bone broth, Kettle and Fire, or veggie broth)
- 2 medium zucchinis, spiralized into noodles
- 1 can (15 ounces) full fat coconut milk (I use THIS BPA free brand)
- juice from one lime
- 2 large carrots, julienned
- 1 red pepper, diced
- 1 cup purple cabbage, roughly chopped
- fresh cilantro
- lime wedges
- Soft boil eggs in a pot of boiling water OR in a steamer basket for 6 and half minutes. Immerse immediately in cold ice bath to stop the cooking process. Set aside.
- While eggs are cooking, chop and prepare your cauliflower, zucchini, red pepper, and cabbage.
- Melt 1 tablespoon of fat in a large soup pot over medium heat. Add 4 cups of cauliflower florets and saute for 3 minutes, until they begin to soften. Add garlic, ginger, and red curry paste. Cook for one more minute, stirring constantly, until fragrant.
- Add 3 cups of broth and bring to a boil. Lower heat, cover, and simmer until cauliflower is tender – about 4-5 minutes.
- Add zucchini noodles and allow to soften for a minute of two. Add coconut milk and lime juice. Turn off heat.
- Ladle soup into bowls and add julienned carrots, red pepper, and purple cabbage. Garnish with fresh cilantro and lime wedges. Top with the perfect soft boiled egg.
- I prefer soft boiled eggs with my red curry soup. Feel free to use chicken, shrimp, or fish if you like. Leftover rotisserie chicken works great. If preparing your protein fresh, simple pan fry it as you prep your veggies and add in at the end.
- If you don’t have a spiralizer, you can use a vegetable peeler to peel the zucchini into thin ribbons.
Keywords: thai red curry