Green Curry Vegetable Soup
Warm, vibrant, and full of soul, this Green Curry Vegetable Soup is a fragrant fusion of Thai-inspired flavours and wholesome comfort. Packed with fresh vegetables, creamy coconut milk, and a spicy green curry kick, it’s the perfect balance of heat, heartiness, and brightness. Whether you’re chasing away the chill or craving something cozy yet refreshing, this bowl of goodness hits the spot.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- 2 tbsp vegetable oil
- 2 shallots, finely diced
- 1 ½ tbsp minced ginger
- 1 ½ tbsp minced garlic
- 2 tbsp green curry paste
- 400 mL can coconut milk
- 1 bunch coriander
- ½ cup mint leaves
- ¼ tsp salt
- 3 cups vegetable stock
- 3 cups Brussels Sprouts
- 1 large carrot, peeled and cut into rounds
- 2 cups mushrooms, roughly chopped
How do I make it?
- Heat oil in a large saucepan over medium-high heat. Add shallots, ginger, and garlic, and cook, stirring, until fragrant and softened, about 2 minutes.
- Add curry paste, and cook stirring constantly, for 1 minute. Pour in coconut milk, then remove from heat and transfer mixture to a food processor. Add ¾ of the bunch of coriander, mint leaves, and salt and blitz until smooth.
- Return the mixture to the saucepan and add vegetable stock. Bring to a simmer over medium heat. Add Brussels sprouts and carrot and cook, stirring occasionally, until the vegetables start to soften. Add mushrooms and reduce heat to low. Cook for a further 3 minutes or until all vegetables have softened but are still holding their shape.
- Ladle soup into bowls, garnish with reserved coriander and serve.
