There is nothing better on a cold winter night, than a spicy-hot bowl of soup. While browsing through a magazine, I noticed a recipe for a Thai green curry soup. I didn’t have all the ingredients it called for on hand, so I improvised!
This soup hit the spot!! Steaming hot, spicy, colorful and nourishing!
It’s worth trying this recipe as it comes together quickly. You could also use red or yellow Thai curry paste and use red and yellow vegetables to keep with the color theme. The beauty of this soup is its flexibility! The original recipe called for green beans, which are way overpriced in winter and imported from half way around the world. Broccoli is in season here now, so that’s what I used. If you don’t like tofu, leave it out. I added a few frozen, vegetarian Thai potstickers from Trader Joe’s to the soup at the end of the cooking time. The potstickers were a great addition.
I will add this to my favorite soup rotation for sure. Maybe next time I’ll add some coconut milk for a vegan Tom Kha Gai style soup! Play around with this recipe and make it your own!
Here is the recipe:
- 2 tablespoons olive oil
- 1 large yellow onion, peeled and chopped
- 2 cloves of minced garlic
- 1 or 2 stalks of trimmed lemongrass, cut lengthwise and smashed a bit
- 2 to 3 tablespoons of green Thai curry paste, use less if you don’t like it spicy
- sea salt to taste
- 6 cups good quality vegetable broth
- cubes of extra-firm tofu
- 1 or 2 stalks of celery, thinly sliced
- 1 carrot, thinly sliced
- 2 cups of thinly sliced mushrooms (I used shiitakes)
- 6 cups of baby bok choy, washed and thinly sliced
- 2 cups of broccolini or regular broccoli, cut into bite size pieces
- some sugar snap peas, cut in half
- some finely sliced Napa cabbage
- 1/2 cup of thinly sliced green onions
- 1 cup chopped cilantro
- 1 or 2 thinly sliced green chile peppers
- fresh lemon or lime juice
- potstickers if you like
Heat a heavy soup on medium-high heat.
Add the olive oil and swirl it around in the pot.
Add the chopped onion and a pinch of salt.
Sauté until light golden and fragrant.
Next, add the mushrooms and sauté for a few minutes.
Add the lemongrass, garlic and curry paste.
Stir and cook until the curry paste is glistening and turning a bit darker.
Add the the vegetable broth and bring to a gentle boil.
Lower the heat to medium and add the tofu to the pot.
Simmer for about 15 to 20 minutes.
Next raise the heat again and add carrot, celery, broccolini, and bok choy stems and potstickers..
Simmer for a couple of minutes, then add the sugar snap peas, green onions, Napa cabbage, bok choy leaves, half the cilantro and chile pepper.
Bring back to a gentle boil and turn off the heat. This way, the veggies stay nice and crisp.
Taste and adjust seasoning with lemon or lime juice, and a little salt if needed.
Retrieve the lemongrass stalk and toss it.
Divide soup and potstickers between bowls and sprinkle with a little more cilantro.