Green Curry Soup

September/October 2011

Your rating: None Average: 4.4 (61 votes)

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.

Green Curry Soup

5 Reviews for Green Curry Soup

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.

Delicious, guilt-free, adjustable heat

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!

green, yummy, kid friendly
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.

So flavorful and green.
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.

Healthy, tasty, easy to make
Comments (2)

No comments

Anonymous wrote 4 years 24 weeks ago

Lemon grass adds a LOT of

Lemon grass adds a LOT of flavor!

Anonymous wrote 4 years 28 weeks ago

My store carries lemongrass

My store carries lemongrass paste near the packaged herbs, which simplifies that part of the recipe (and it lasts longer than fresh, so you can keep it on hand for the next time you make the soup). Might want to keep an eye out for that -- it worked perfectly and added great flavor.

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.

Fresh, delicious, easy to prepare.

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