Thai Green Curry Soup Recipes

THAI GREEN CURRY LENTIL SOUP

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until translucent and beginning to brown, 7 - 8 minutes. Add the garlic and cook, stirring, for another minute.
• Add the vegetable broth, lentils, curry paste, ginger, coriander, and salt. Increase heat to medium-high and cook, stirring, until the soup comes to a boil. Reduce heat to medium-low and cover. Simmer for 25 - 30 minutes, until lentils are tender.
• Add coconut milk and return to a simmer, stirring frequently. Stir in cilantro. Serve.

THAI GREEN CURRY

Steps:

• Heat oil in a heavy based skillet or pot over medium high heat.
• Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
• Add chicken broth and coconut milk, mix to dissolve paste.
• Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
• Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
• Add kaffir lime leaves. Mix then bring to simmer.
• Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
• Add eggplants, cook 5 minutes until soft.
• Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
• Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
• Serve curry over jasmine rice with garnishes of choice.

THAI GREEN CURRY NOODLE SOUP (2 WAYS!)

Steps:

• Set a medium pot over low heat. Add the oil. When hot, add the shallots and ginger. Cook, stirring frequently, until softened, about 5 minutes.
• Add the green curry paste and turmeric (if using). Cook, stirring constantly, for one minute.
• Add the vegetable broth, coconut milk, Tamari or soy sauce, brown sugar, and 1/2 teaspoon kosher salt.
• Increase heat to medium and bring to a simmer. Reduce heat and simmer, uncovered, for 5 minutes.
• Meanwhile, chop/shred your toppings and prepare the rice noodles according to package instructions.
• Right before serving, stir lime juice into broth. Taste and add more salt if you like.
• To serve, divide the noodles between four bowls. Add protein - chicken or tofu - to each bowl. Ladle the broth over the top. Scatter cilantro and scallions over the top and serve with additional lime wedges and sriracha.

THAI CURRY SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until al dente, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside.
• Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.
• Stir in coconut milk, shrimp, mushrooms, spinach, lime juice, and cilantro. Increase heat to medium-high, and simmer until the shrimp turn pink and are no longer translucent, about 5 minutes.
• To serve, place some rice noodles into each serving bowl and ladle soup on top of them. Garnish each bowl with a sprinkle of sliced green onion.

THAI GREEN CURRY SOUP

Steps:

• In a large stockpot, cook the noodles (or rice or grains) according to the package instructions. Drain in a colander, then rinse with cold water, and drizzle with a splash of oil (or I like to use toasted sesame oil), and toss until the noodles are evenly coated. This will help prevent them from sticking. Set aside.
• Meanwhile, get your broth going. Heat oil in a separate large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 1 more minute, stirring occasionally. Then add in the veggie stock, coconut milk, curry paste and ginger, and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low, cover and simmer until ready to use. Taste and season with salt and pepper, as needed. Meanwhile...
• As I mentioned above, you can either cook your protein actually in the broth, or separately (in the oven, on the stove, or in the Instant Pot, depending on your protein) and then add it in at the end.
• You also have the choice of cooking your veggies actually in the broth, or separately (in the oven, on the stove, or in the Instant Pot, depending on your veggies). Or, of course, feel free to sauté any veggies that you'd like along with the onions when making your broth.
• Once the elements above are all ready to go, you can either combine and stir them all together in your big stockpot. Or, you can layer them together in your individual serving bowls. Then sprinkle each serving bowl with your desired toppings, serve warm and enjoy!

THAI SPINACH SOUP

Steps:

• Place curry paste, coconut oil, garlic cloves and ginger in a medium soup pot over medium heat and cook, stirring for 1 minute or until fragrant. Add the salt, water and bring to a boil. Add spinach and coconut milk and cook on low for 8- 10 minutes.
• Transfer half the soup and green onion to a blender, blend on high until smooth. Return soup to pot and stir to combine. Serve hot topped with extra green onions if desired.

THAI GREEN CURRY SHRIMP SOUP

Steps:

• In a large saucepan, simmer shrimp in enough water to cover, until cooked or orange-pink in color, about 1-2 minutes.
• Cool shrimp in the stock and then peel.
• Reserve 4 cups of the stock. Set Aside.
• Heat the reserved 4 cups of stock in a saucepan over high heat.
• Stir in the green curry paste.
• Add the mushrooms, carrot, green beans, and cabbage.
• Bring to a boil then reduce heat and simmer until vegetables are just tender.
• Stir in tamarind paste, sugar, and fish sauce.
• Place some shrimp in a bowl and ladle in the soup.

THAI (GREEN CURRY COCONUT) SOUP

Steps:

• Melt butter in large stock pot.
• Add garlic, ginger, onions, celery and cook until tender.
• Add the rest of the vegetables and simmer 10 minutes longer.
• Add the broth, milk and curry paste.
• Simmer for 15 minutes.
• Add fish oil and cilantro to taste.

GREEN THAI CHICKEN SOUP

Steps:

• In a saucepan, saute bell peppers in oil over medium-high until softened and browning in places, 4 to 5 minutes. Add curry paste; cook until fragrant, about 30 seconds. Add stock; bring to a simmer. Add chicken and bok choy. Cook until bok choy is just wilted and chicken is heated through, about 1 minute. Remove from heat. Stir in lime juice. Season with salt and pepper.

THAI GREEN CURRY SOUP

Steps:

• Soften the onions in the vegetable oil, and add the curry paste, fry off for approx 1 min
• Add the coconut milk, lemon grass and ginger, bring to the boil then turn down until simmering
• Add the vegetables to the broth, simmer for 5 mins until veg are cook but still retain a crunch.
• Whilst the veg are cooking fry the tofu in hot vegetable oil for approx 5 mins or until golden brown, sprinkle over the sesame seeds and toss the tofu in them until coated with the seeds.
• Just before serving stir the noodles in to broth and leave for a min to heat through.
• Distribute the veg and noodles evenly between bowls then tip over the broth, top off with the browned tofu and garnish with the coriander.