Scot's Thai Soup


This soup began as something else that evolved as it was being cooked. After tasting it a few times, it needed something else. So the Thai red curry paste, lime juice, and coconut milk were added after cooking for 4 hours. That was the magic! Everyone who tried it was very satisfied, except one who didn't care for anything spicy. This isn't overpoweringly spicy, just enough heat tamed by the lime juice and coconut milk. Have fun!

Prep Time:
25 mins
Cook Time:
4 hrs 15 mins
Additional Time:
8 hrs
Total Time:
12 hrs 40 mins
10 servings


  • 2 quarts vegetable broth

  • 1 cup dried red beans

  • 1 cup quinoa, or more to taste

  • 1 cup pearl barley, or more to taste

  • 1 stalk celery, chopped

  • 1 tomato, diced

  • 6 cloves garlic (or more to taste), peeled and chopped

  • 1 red chile pepper, sliced

  • ½ green bell pepper (or more to taste), cut into 1-inch pieces

  • ½ cup chopped green onion, or more to taste

  • 2 ounces Thai red curry paste

  • 1 (1 inch) piece fresh ginger root, peeled and thinly sliced (or more to taste)

  • 3 tablespoons chicken bouillon powder, or more to taste

  • 2 tablespoons dried Italian seasoning, or more to taste

  • 2 tablespoons ground black pepper

  • 2 teaspoons dried chives

  • 2 teaspoons onion powder

  • 2 teaspoons garlic powder

  • 1 (5.6 ounce) can coconut milk

  • 2 tablespoons fresh lime juice


  1. Place the red beans into a large container and cover with several inches of cool water; let soak 8 hours to overnight.

  2. Drain and rinse beans. Put beans in a slow cooker; add quinoa, barley, celery, tomato, garlic, red chile pepper, green bell pepper, green onion, curry paste, ginger, chicken bouillon, Italian seasoning, black pepper, chives, onion powder, and garlic powder to the beans.

  3. Cook on High, stirring occasionally, until the beans and barley are tender, about 4 hours. Stir coconut milk and lime juice into the soup; cook 15 minutes more.

Cook's Notes:

Please tell me what you added or changed and how it turned out. I loved it just as it was, as did everyone else who tried it. But experimentation is always more fun!

Some things I've added at different times: Black rice, mung beans, sesame seeds, black beans, fava beans, wheat berry, fresh cilantro, diced pumpkin, and diced winter squash.

If you want it thicker, add more barley or quinoa. I'm anxious to hear what others do with this recipe. It's fantastic and spicy, but I love it like that. Have fun!

Millet or brown rice can work in place of quinoa.

Vegetable broth, chicken stock, and even just water are interchangeable for this recipe.

Nutrition Facts (per serving)

248 Calories
3g Fat
46g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 248
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 821mg 36%
Total Carbohydrate 46g 17%
Dietary Fiber 11g 40%
Total Sugars 5g
Protein 11g
Vitamin C 22mg 110%
Calcium 94mg 7%
Iron 4mg 24%
Potassium 589mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.