Recipes
Green Curry Soup
- Soups
This aromatic green curry soup is packed with spinach, mushrooms, green beans and broccoli stems (save the florets for another night). Green curry paste gives this soup a delicately spicy broth. The vegetables are cooked just enough to be tender, but retain their freshness and distinct textures.
Ingredients
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2 medium yellow onions
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2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
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½ teaspoon salt, divided
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2 tablespoons Thai green curry paste (see Note)
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5 cups vegetable broth, store-bought or homemade
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8 cups gently packed spinach (about 6 ounces), any tough stems trimmed, divided
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2 cups water
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2 ½ cups oyster or shiitake mushrooms (about 4 ounces), trimmed
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2 large cloves garlic, chopped
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1 ½ cups 1-inch pieces trimmed green beans
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1 cup thinly sliced peeled broccoli stems
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5 medium scallions, sliced
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1 tablespoon finely chopped lemongrass (see Note)
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1 cup chopped fresh cilantro
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1 medium serrano chile, finely chopped
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2 tablespoons fresh lemon juice, or more to taste
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