This aromatic green curry soup is packed with spinach, mushrooms, green beans and broccoli stems (save the florets for another night). Green curry paste gives this soup a delicately spicy broth. The vegetables are cooked just enough to be tender, but retain their freshness and distinct textures.

Anna Thomas
Source: EatingWell Magazine, Soup Cookbook


Recipe Summary

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Quarter onions lengthwise, then thinly slice crosswise. Heat 2 tablespoons oil in a soup pot or Dutch oven over medium-high heat. Add the onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions are soft and beginning to brown, 6 to 8 minutes. Stir in green curry paste and cook, stirring, for 3 minutes. Stir in 4 cups broth; bring to a gentle simmer.

  • Meanwhile, coarsely chop 4 cups spinach. Combine the remaining 4 cups spinach with water in a blender; puree until the spinach is chopped to confetti. Cut mushrooms into 1/4-inch strips.

  • Heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add garlic and cook, stirring until fragrant, about 30 seconds. Add the mushrooms and cook, stirring, until the liquid cooks away and the mushrooms begin to color, 4 to 6 minutes.

  • Stir the mushroom mixture and green beans into the pot; return to a simmer and cook for 5 minutes. Stir in broccoli stems, scallions and lemongrass; return to a simmer and cook for 3 minutes more. Stir in the chopped and pureed spinach, cilantro and a big pinch of serrano. Return to a simmer, cover and cook just long enough to wilt the spinach, about 1 minute. Add up to 1 cup additional broth if a thinner consistency is desired. Add lemon juice; taste and add more salt, serrano and/or lemon juice, if desired.


To make ahead: Cover and refrigerate for up to 3 days.

Ingredient Notes:
Look for prepared green curry paste--a fiery mixture of green chiles and Thai seasonings--in the Asian section of large supermarkets. The heat and salt level can vary widely depending on brand. Be sure to taste as you go; if you like your curry very spicy, you can turn up the heat by using a little more fresh serrano chile.

Look for lemongrass--a woody, scallion-shaped herb with an aromatic lemon flavor--in the produce department of well-stocked supermarkets. To use, trim off the root end and grassy top. Peel off the woody outer leaves. Thinly slice the softer inner stalk, then finely chop.

Nutrition Facts

118 calories; protein 3.1g 6% DV; carbohydrates 12.9g 4% DV; dietary fiber 3.9g 16% DV; sugars 5.1g; fat 6.6g 10% DV; saturated fat 0.9g 5% DV; cholesterol 0mg; vitamin a iu 3246.6IU 65% DV; vitamin c 32.6mg 54% DV; folate 98.1mcg 25% DV; calcium 82.5mg 8% DV; iron 2mg 11% DV; magnesium 44mg 16% DV; potassium 456.8mg 13% DV; sodium 416.7mg 17% DV; thiamin 0.1mg 10% DV.

Reviews (7)

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7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Don't make enough for leftovers - eat right away This is one of my favorite soups. I make it true to the recipe but only make enough to eat right away. Unfortunately this soup does not freeze or reheat well. The distinct flavors and more so the textures become less distinct. I will try to add a bit of sour cream or rice as the other reviewers suggest - sounds yummy. Pros: Delicious guilt-free adjustable heat Cons: Does not reheat well Read More
Rating: 5 stars
Amazing Soup! I used too much green curry so I added a can of coconut milk and had it over rice too. I think I would do it this way again as it was sooooo good! I didn't add mushrooms. Pros: So flavorful and green. Read More
Rating: 5 stars
This is an amazing recipe full of flavor and nutrients. A good guide for a base recipe. Added seasoning to browned chicken- cumin and coriander. Salted with fish sauce. Creamed with coconut milk. Fresh garlic dried galanga are some other ingredients to boos this recipe up. Read More
Rating: 5 stars
Tastebud Treat or Natropathic Cure? This soup has been a game changer for me. I make a huge batch at least once a week. While I love vegetables I sometimes struggled to include enough greens in my day. This soup made it possible for me to happily consume more than the recommended amount of vegetables each and every day. I shared the recipe with my Naturopathic Physician and she said it sounds like a naturopathic cure and she is right. For those of you who can't quite imagine the overall flavor it is very reminiscent of tortilla soup. In fact with a dollop of sour cream and some avocado it's a dead ringer. The green curry paste and the oyster mushrooms were best purchased at my local Asian market. The lemon grass can be found in the produce department of many grocery stores in a prepackaged paste. Pros: Fresh delicious easy to prepare. Cons: none Read More
Rating: 3 stars
The soup was OK not sure if I would make it again and think the rating is too high. I followed the recipe almost exactly. I felt that two onions would be way too much so I only added one onion. Once I added the blended spinach the soup was a lovely bright green color but then after reheating later it turned two in a brownish color not visually appealing although it still tasted fine. Read More
Rating: 5 stars
Definitely a winner I've made this soup a couple of times and each time is disappears quickly! I've used both oyster and shitake mushrooms and replaced the spinach with chard at least once for a slightly different taste. I also used red curry and it was just as wonderful as with green. I still am a bit confused about what part of the lemongrass I am supposed to use and not sure how much it adds. Pros: Healthy tasty easy to make Read More
Rating: 5 stars
Delish! Even my kids liked this one. We're working on more greens and more vegetarian entree's. This fits the bill. Served with some steamed sweet brown rice. Will definitely add to the rotation! Pros: green yummy kid friendly Read More