Thai green curry soup

    45 min

    This Thai green curry soup is packed with courgettes, mushrooms and green veg and flavoured with green curry paste, lemongrass and fresh ginger. For a non vegetarian option, add leftover cooked chicken.

    3 people made this

    Serves: 2 

    • 1 tablespoon coconut oil
    • 1 lemongrass stalk, diced
    • 1 tablespoon Thai green curry paste
    • 1 clove garlic, finely chopped
    • 1/2 teaspoon minced fresh ginger
    • 1/8 teaspoon crushed chilli flakes
    • 475ml vegetable stock
    • 120ml water
    • 2 medium courgette, sliced into ribbons
    • 100g sliced mushrooms
    • 100g mange tout
    • 75g pak choi, chopped
    • 40g scallions, diced
    • 1 lime, juiced
    • 1 teaspoon coarse sea salt, or to taste
    • 1/2 teaspoon ground black pepper
    • 25g fresh coriander, chopped

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Heat a saucepan over medium heat. Add coconut oil, lemongrass, green curry paste, garlic, ginger and chilli flakes. Cook until fragrant, about 2 minutes.
    2. Add stock and water to the saucepan with the lemongrass mixture; bring to a boil. Add courgette ribbons, mushrooms, snow peas, pak choi, scallions and lime juice. Cook until tender, about 4 minutes.
    3. Season soup with salt and pepper. Add fresh coriander and adjust seasoning if needed; ladle into bowls.

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