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Thai green curry soup

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!

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

http://lifeinthesouth.co/roasted-blueberry-brioche-donuts/

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

  1. Start by frying the onion, fennel, and garlic in a deep cast iron pot.
  2. 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.
  3. Wait to cool before blending, add the washed fresh spinach, taste and season according to your taste.
  4. Serve with coconut sour cream and dark seeded rye bread.

Coconut sour cream

  1. 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.

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