Vegan Thai Green Curry Soup
This Thai Green Curry Soup is a healthy, hearty, bowl of comfort soup.
Servings: 4
Ingredients
- 4 - 5 button mushrooms sliced
- 1 Cup broccoli florets
- 2 tablespoon Thai Green Curry Paste buy it here
- ¼ Cup coconut milk
- 4 Cups vegetable stock
- 1 packet rice vermicelli noodles
- 2 teaspoon oil
- Salt to taste
- 2 Thai red eye bird's chili
- 1 teaspoon soy sauce
- ½ teaspoon brown sugar
Ingredients to Garnish
- 1 teaspoon crushed peanuts
- Handful of basil chopped
- Small handful of cilantro chopped
- lemon wedges for serving
- Handful of spring onion greens
Instructions
- Heat oil in a saucepan. Add the vegetables (broccoli, mushroom) and saute till they turn soft. Transfer to a plate and set aside.
- In the same saucepan, add the green curry paste. Saute the curry paste for a minute.
- Add the coconut milk, brown sugar and soy sauce. Stir until the curry paste is nicely dissolved.
- Now add the vegetable stock, salt, red chillies and stir to combine.
- Bring the soup to a boil over high heat. Reduce the heat and allow the soup to simmer for 5 minutes.
- Add the vermicelli noodles and the vegetables. Simmer till the noodles are cooked.
- Turn off the heat and give soup a nice stir. Taste and adjust the seasoning and consistency accordingly. If too thick add more stock or coconut milk.
- Just before serving garnish soup with fresh herbs, crushed peanuts and juice of lemon.
- Serve Thai Green Curry Soup warm.
Notes
Recommended Equipment: Saucepan ( buy it here )