Green Curry Soup

Green Curry Soup

5 Reviews
From: EatingWell Soups Special Issue April 2016

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. Recipe by Anna Thomas for EatingWell.

Ingredients 6 servings

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  • 2 medium yellow onions
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
  • 1/2 teaspoon salt, divided
  • 2 tablespoons Thai green curry paste (see Notes)
  • 4-5 cups vegetable broth, store-bought or homemade
  • 8 cups gently packed spinach (about 6 ounces), any tough stems trimmed, divided
  • 2 cups water
  • 2 1/2 cups oyster or shiitake mushrooms (about 4 ounces), trimmed
  • 2 large cloves garlic, chopped
  • 1 1/2 cups 1-inch pieces trimmed green beans
  • 1 cup thinly sliced peeled broccoli stems
  • 5 scallions, sliced
  • 1 tablespoon finely chopped lemongrass (see Notes)
  • 1 cup chopped fresh cilantro
  • 1 serrano chile, finely chopped
  • 2 tablespoons fresh lemon juice, or more to taste


  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.
  • 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 information

  • Serving size: about 1 2/3 cups
  • Per serving: 117 calories; 7 g fat(1 g sat); 4 g fiber; 13 g carbohydrates; 3 g protein; 79 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 2984 IU vitamin A; 21 mg vitamin C; 85 mg calcium; 2 mg iron; 408 mg sodium; 375 mg potassium
  • Nutrition Bonus: Vitamin A (73% daily value), Vitamin C (35% dv), Folate (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1 fat

Reviews 5

October 09, 2015
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By: EatingWell User
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
May 22, 2012
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By: EatingWell User
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
March 26, 2012
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By: EatingWell User
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.
December 08, 2011
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By: EatingWell User
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
November 03, 2011
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By: EatingWell User
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