Vegetable Green Curry Soup
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 -5 servings
  • 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 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp curry powder
  • 3 Yukon potatoes chopped into 1/2 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
  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.