Thai Green Curry and Vegetable Soup
Cooking School in Jerusalem
The first time I learned how to make a Thai dish was in Jerusalem. This enchanting city was all the more mystical for me, stuck living in a century-old building with interesting people from around the world, because I got to learn how to cook foods from a variety of cultures. This included Kurdish, Indian and Thai food. As you may have guessed by the obvious nature of this post’s title, this recipe is inspired by my Thai cooking lessons (ironically taught to me by a nurse from Colorado).
This curry was also inspired by a recipe from Pick Up Limes (another non-Thai genius with a knack for making delicious curries). As I sadly can’t eat soy, I created this soy free but equally delectable and veggie-packed version.
Quick, Easy, and Delicious
This recipe is ready in less than half an hour. The veggie prep takes the most time and its just 15 minutes til eating once you start cooking.
I recommend you prepare all the veggies and the noodles before starting to cook. Prep helps the cooking go quickly and easily while also preventing the veggies from being overcooked.
If you don’t have coconut aminos (a soy-free soy sauce substitute available at health food stores and some regular grocery stores), you can substitute soy sauce. I just recommend eliminating the extra salt. You can also substitute veggies according to your preference. Add vegetables that need a longer cooking time to the pot at the beginning with the pepper, onion and carrot and more delicate veggies during the last five minutes when the broccoli goes in.
You can also mix up the garnishes with the herbs and nuts you like. I hope you enjoy this healthy, creamy and flavorful soup as much as I do! While I recommend serving right away, I think it is equally delicious cold and packed for a next-day lunch.
Now on to the reason anyone is here:
Thai Green Curry Soup and Vegetable
A vegan, flavorful, veggie packed soup. Quick and easy to make any weeknight.
Prep Time: 10 mins | Cook Time:15 mins | Total Time: 25 min
Servings: 4 | Calories: 373kcal
1 tsp olive oil
¼ medium red onion diced
1 red bell pepper thinly sliced
1 carrot cut into strips8 oz mushrooms sliced
3 cloves garlic minced
1 tbsp ginger peeled and minced
2.5 cups veggie broth
3 Tbsp green curry paste I used Thai Kitchen
1 can coconut milk
1 small head of broccoli
100 grams sweet potato rice noodles* cooked according to package directions and rinsed in cold water
½ tsp salt to taste
½ tsp sugar
1/4 lime, juiced to taste
2 tbsp coconut aminos
½ bunch cilantro chopped
½ cup loosely packed basil julienned
3 green onions trimmed and sliced thinly
¼ cup toasted cashews roughly chopped
Heat oil over medium high heat in a large pot. Once fragrant, add onion, red bell pepper and carrot.Stir occasionally and cook for 3-4 minutes or until the onion is translucent.
Add in the garlic and ginger and mushrooms and cook, stirring occasionally, for 1 minute. Add in broth, curry paste, coconut milk and broccoli.
Cook for about 5 minute or until the broccoli is tender but still a vibrant green.
Remove from heat and stir in cooked noodles. Add in the salt, sugar (I dissolve it in a little broth before adding it in), lime juice, and coconut aminos.
Spoon into bowls and garnish with cilantro, basil, green onions and cashews. Serve with lime wedges.
*You can substitute with any spaghetti or rice noodle you have available, keeping in mind that if you need the recipe gluten-free, select a certified GF noodle option
Calories are just an estimate from an online calculator.