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 Curry Soup
From EatingWell: September/October 2011
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.
4 Reviews for Green Curry 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.
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.
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.