in Soup Recipes, Thailand

Thai Green Curry Soup

updated

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Ingredients for 2 servings:

  • 800 ml vegetable stock
  • 400 coconut milk
  • 300 g vegetable mix (Asian vegetables), frozen
  • 100 g glass noodles
  • 2 garlic cloves
  • ½ bunch of spring onions
  • 3 tbsp Thai curry paste, green
  • 2 tbsp soy sauce
  • 1 tbsp ginger paste
  • Coconut oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan and quickly prepared

Slice the spring onions and set the green part aside for garnish. Finely dice the garlic. Heat a little coconut oil in a saucepan. Add the white part of the spring onions, garlic, curry paste, and ginger, and sauté for 2 minutes. Add the frozen Asian vegetables and sauté for another 3 minutes. Add the coconut milk and broth, and simmer the soup over medium heat for 10 minutes. After 5 minutes, add the glass noodles. Divide the soup between two bowls and garnish with the green part of the spring onions.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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