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.
Stay tuned for more Washington adventures. Planned trips ahead to Seattle and Vancouver and so much more!
Vegetable Green Curry Soup
- 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
- 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.
Nami | Just One Cookbook says
Congratulations on your move! I love Washington - such a beautiful state! I've never been to Bellingham, but I'm looking forward to seeing your posts from your new home! What a yummy green curry soup! xo