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
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
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
Method Prep:30min › Cook:15min › Ready in:45min
Heat a saucepan over medium heat. Add coconut oil, lemongrass, green curry paste, garlic, ginger and chilli flakes. Cook until fragrant, about 2 minutes.
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.
Season soup with salt and pepper. Add fresh coriander and adjust seasoning if needed; ladle into bowls.