Go Back
+ servings
Print Recipe
No ratings yet

Vegetable Green Curry Soup

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 -5 servings
Author: Samantha Ferraro


  • 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


  • 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.