Turns out I started this post back in January, and never got around to finishing it! Looks like, there’s no excuses now!
This soup has a few more ingredients than some of my other recipes, but they’re all pretty easy to come by. If your local grocery store doesn’t have some of the trickier ones (like the green curry paste) Amazon is a great place to source these ingredients!
Health benefits of this Green Curry Soup
- Ginger: anti-inflammatory, contains Gingerol, a substance with medicinal properties
- Garlic: packed with nutrients and an amazing immune booster
- Red Bell Pepper: did you know that a red bell pepper is actually one of the richest dietary sources of vitamin C?
- 8 cups of organic vegetable broth
- 1 can of coconut milk
- 4-6 tbsp of green curry paste
- 1 inch of fresh ginger, peeled and minced
- 4 cloves of garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 carrots, chopped
- 1 can of each- baby corn, water chestnuts and bamboo shoots
- 1 red bell pepper, sliced
- 1 pack of white mushrooms, sliced
- 1/2 tsp olive oil
- Heat the olive oil in a large pot. Add the garlic, ginger and carrots. Cook for 10 minutes until the carrots have softened
- Add in the mushrooms, salt and pepper, cover and cook 5 minutes
- Add in the broth, curry paste, coconut milk, baby corn, bamboo shoots and water chestnuts. Bring to a simmer and cook 15-20 minutes
- Add in the bell peppers once the soup and other ingredients have had a chance to cook through together. They don’t take long to cook, so once you add them in, cook for another 5 minutes or so only
- Serve and enjoy
Options- You can serve this soup as is, or add in a variety of proteins or healthy carbs. I recommend adding diced firm tofu for the last 10 minutes of cook time. You can also add shrimp or chicken but be aware of their different cook times.
Finally, feel free to add in rice noodles, korean glass noodles (sweet potato starch noodles) or even just some brown rice.