Thai green curry soup
Thai green curry soup is such a winning recipe for these colder months ahead. It’s packed with protein and filling vegetables to keep you full, especially when the layers (or shall I say donuts) are calling your name. It’s amazing the tasty soup recipes you can create with just the basic ingredients in your cupboard. I make soup every week, and love different variations from very dense, creamy to chunky and even spicy and sweet. This recipe is a particularly favorite spicy one of mine!
Recipe
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0
min
Prep Time
0
min
Cook Time
Serves
2-4 people
Difficulty
Beginner
Thai green curry soup
Ingredients
- 260g cannellini beans or butter beans
- 1/2 cup dry split peas
- 1 medium zucchini sliced and cubed
- 1 medium parsnip cubed or cubed potato
- 1/2 cup sliced fennel bulb
- 1 medium-sized red onion
- Two cups fresh spinach
- 1 vegetable stock cube or 3-4 cups vegetable stock
- 1 can of coconut milk (400ml)
- 1/2 tsp garlic flakes
- 1 1/2 tsp Thai green curry paste (here is a recipe to make your own)
- Salt and pepper to taste
- Extra water if needed
Extra’s
- Toasted pine nuts or peanuts
- Coriandre leaves
- Sliced limes
- Sour coconut cream
Method
- Start by frying the onion, fennel, and garlic in a deep cast iron pot.
- Once brown, add the rest of the ingredients and then bring the soup to a simmer on medium heat for about one and half hours.
- Wait to cool before blending, add the washed fresh spinach, taste and season according to your taste.
- Serve with coconut sour cream and dark seeded rye bread.
Coconut sour cream
- Mix 1 cup coconut cream with 1 tbsp lemon juice, leave to curdle a bit and store in the fridge for up to one week.
