Vegetable Green Curry Soup

A quick and easy vegetable green curry soup in just 20 minutes! Full of hearty bites of mushrooms and potatoes.

In just a about 20 minutes, this easy and quick to put together soup is steaming at your leisure. Use any vegetables you have on hand or in season and customize to your hearts desire. The best part...all done in one pot! After adding the potatoes and noodles, the starch helps thicken the soup just a bit to almost a curry stew. Leftovers, amazing! Add some crispy leftover rice (we are obsessed with leftovers) and a few extra dollops of sriracha and you have another fabulous meal.

Ingredients

• Coconut Oil
• Garlic Cloves 
• Ginger 
• Lemongrass
• Curry Paste 
• Sriracha
• Turmeric
• Cumin
• Curry Powder
• Yukon Potatoes
• Coconut Milk
• Vegetable Stock
• Bell Pepper
• Portobello Mushrooms
• Rice Noodles
• Enoki Mushrooms
• Lime
• Cilantro

Instructions

1. First, prep your vegetables if you haven't already. Use the back of your knife to "bruise" the lemongrass pieces so it starts to release its aroma.
2. Then, in a medium pot, add coconut oil, garlic, ginger and lemongrass and saute for 1-2 minutes until fragrant.
3. Next, add curry paste, sriracha (optional) and spices and saute together for all spices are coated in the oil, for about another minute.
4. Then add the potatoes and toss to coat and pour in coconut milk and vegetable stock and stir everything together, making sure coconut milk is evenly distributed. Bring to a boil and then down to a constant simmer until potatoes are tender, about 5-7 minutes.
5. Once potatoes are done, add the baby portobellos, bell peppers and noodles and cover with a low and continue simmer for about 3-4 minutes until vegetables are just tender and noodles are cooked through.
6. When done, turn off heat and add the enoki mushrooms (they are so delicate that the steam will cook them )and garnish with lime, cilantro and extra dollops of sriracha.

More Vegetarian recipes

Vegetable Green Curry Soup

Samantha Ferraro

LittleFerraroKitchen.com

A quick and easy vegetable green curry soup in just 20 minutes! Full of hearty bites of mushrooms and potatoes.

5 from 3 votes

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main, Soup

Cuisine Thai

Servings 4 servings

Calories 311 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 Tb coconut oil
• ▢ 2 garlic cloves chopped finely
• ▢ 2 inch piece of ginger thinly sliced on an angle
• ▢ 1 lemongrass stalk cut into 1 inch pieces
• ▢ 3 Tb green curry paste I use the Thai brand
• ▢ 1 Tb sriracha
• ▢ 1 teaspoon turmeric
• ▢ ½ teaspoon cumin
• ▢ ½ teaspoon curry powder
• ▢ 3 Yukon potatoes chopped into ½ inch cubes
• ▢ 1 13.5oz can of full fat coconut milk
• ▢ 4 cups vegetable stock
• ▢ 1 red or orange bell pepper or 4-5 baby bell peppers, thinly sliced
• ▢ 2 cups of baby portobello mushrooms cut into quarters
• ▢ 4 oz rice noodles I used ramen noodles
• ▢ 1 5 oz package of Enoki mushrooms, for garnish
• ▢ Lime wedges
• ▢ Fresh cilantro chopped for garnish

Instructions

 

• First, prep your vegetables if you haven't already. Use the back of your knife to "bruise" the lemongrass pieces so it starts to release its aroma.
• Then, in a medium pot, add coconut oil, garlic, ginger and lemongrass and saute for 1-2 minutes until fragrant.
• Next, add curry paste, sriracha (optional) and spices and saute together for all spices are coated in the oil, for about another minute.
• Then add the potatoes and toss to coat and pour in coconut milk and vegetable stock and stir everything together, making sure coconut milk is evenly distributed. Bring to a boil and then down to a constant simmer until potatoes are tender, about 5-7 minutes.
• Once potatoes are done, add the baby portobellos, bell peppers and noodles and cover with a low and continue simmer for about 3-4 minutes until vegetables are just tender and noodles are cooked through.
• When done, turn off heat and add the enoki mushrooms (they are so delicate that the steam will cook them )and garnish with lime, cilantro and extra dollops of sriracha.

Nutrition

Calories: 311kcalCarbohydrates: 55gProtein: 5gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 1090mgPotassium: 826mgFiber: 5gSugar: 6gVitamin A: 3218IUVitamin C: 67mgCalcium: 54mgIron: 2mg

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