Teri's Green Curry Vegetable Soup with Homemade Green Curry Paste Bonus Recipe

Vegan and gluten-free Green Curry Vegetable Soup with bonus homemade Green Curry Paste recipe! Find it and more at www.fernsandpeonies.com

I began working on this recipe a few months ago after my BFF—who happens to live on the other side of the country—asked me if I had a recipe for green curry soup. I didn't. She had recently become addicted to it at her local Asian food restaurant. And I don't blame her; it's an addiction of my own. What is not to love about green curry paste, coconut milk and vegetables? I decided I better try to figure it out and add it to my repertoire. I perfected my recipe last weekend and texted her a "teaser" photo of it. Sadly, she called me a few days later to tell me that her father had passed away. I wish I was there so I could make this comforting soup for her during this painful time.

This one's for you Teri.

Although you can certainly use store bought green curry paste for this recipe, I decided to make my own. Most grocery stores carry everything you will need, although you might have a hard time finding the lemongrass stalks. If so, you can usually find them in paste form near the herbs in the vegetable section of the grocery store. If you can't find it there, go to your local Asian grocery store. And if you still can't find it...screw it, buy a can of green curry paste.

If you ARE able to find all the ingredients to make my homemade green curry paste, it will be well worth it. Throw everything in your food processor and process for 30 seconds to a minute.

Vegan and gluten-free Green Curry Vegetable Soup with bonus homemade Green Curry Paste recipe! Find it and more at www.fernsandpeonies.com
Vegan and gluten-free Green Curry Vegetable Soup with bonus homemade Green Curry Paste recipe! Find it and more at www.fernsandpeonies.com
Vegan and gluten-free Green Curry Vegetable Soup with bonus homemade Green Curry Paste recipe! Find it and more at www.fernsandpeonies.com
Vegan and gluten-free Green Curry Vegetable Soup with bonus homemade Green Curry Paste recipe! Find it and more at www.fernsandpeonies.com

You'll notice I only use 2 Thai green chilies and a mild cubanelle for filler. If you like a lot of heat, by all means leave out the cubanelle and add 2 more Thai green chilies. I've been having some stomach issues lately and have toned down my own spice level for the time being. But if you love to sweat while you eat Thai food, then bring on the Thai green chilies.

The soup is equally as easy. Slice your onions, carrots and bell pepper and saute over medium heat.

Vegan and gluten-free Green Curry Vegetable Soup with bonus homemade Green Curry Paste recipe! Find it and more at www.fernsandpeonies.com

Once they are softened, add your green curry paste and the rest of the ingredients and bring to a light boil. Reduce heat to simmer and cook for 20 minutes.

Vegan and gluten-free Green Curry Vegetable Soup with bonus homemade Green Curry Paste recipe! Find it and more at www.fernsandpeonies.com

That's it. So much flavor in this simple soup. Eat it on it's own or serve it over cooked brown rice or rice noodles. It's best to cook the soup and the brown rice or rice noodles separate and just mix them in your serving bowl instead of combining them in the soup pan. They both expand so much that they will absorb all your soup liquid and turn to mush.

Green Curry Vegetable Soup served over forbidden black rice noodles.

Green Curry Vegetable Soup served over forbidden black rice noodles.

Green Curry Vegetable Soup served over cooked brown rice.

Green Curry Vegetable Soup served over cooked brown rice.

A simple and healthy soup to help keep you warm during the holidays. Enjoy!

Vegan and gluten-free Green Curry Vegetable Soup with bonus homemade Green Curry Paste recipe! Find it and more at www.fernsandpeonies.com

Time: 10 minutes

Ingredients:
5 green onions, green and white parts
2 thai green chilies (or 3-4 for more heat)
1 cubanelle pepper (or none if using 4 thai green chilies)
3 cloves of garlic
1 inch of ginger root, peeled
2 lemongrass stalks, each 6 inches long
2 tbsp. fresh lime juice
1/3 c. fresh cilantro
2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
2 tsp. kosher salt
1 tsp. coarse ground pepper


Directions:
Blend all in your food processor for approx. 30 seconds to a minute until it forms a paste. Store in a glass jar.

Will keep fresh in your refrigerator for 7-10 days.

Print the recipe!

Vegan and gluten-free Green Curry Vegetable Soup with bonus homemade Green Curry Paste recipe! Find it and more at www.fernsandpeonies.com

Time: 30 minutes

Ingredients:
2 1/2 tbsp. olive oil
1 small sweet onion, sliced
1 1/2 c. carrots, cut on a diagonal
1 bell pepper (I like orange or red for some color), sliced
2 tsp. kosher salt
1 tsp. coarse ground pepper
3 tbsp. homemade green curry paste (see recipe on website) or 2 tbsp. canned (to taste)
6 oz. snow peas, strings removed
3/5 oz. shiitake mushrooms, sliced
1 can full fat coconut milk, sustainably sourced
3-4 c. water


Directions:
In an enamel soup pot, heat the olive oil over medium heat and add onions, carrots, bell peppers and salt and pepper. Saute for 8 minutes, stirring often. Add the rest of the ingredients and bring to light boil, being careful not to boil too long. Immediately reduce heat to low and simmer for 20 minutes.

Serve in a bowl on its own, over brown rice or rice noodles (do not add either to the soup pan or they will soak up all the liquid).

Serves 4-6.

Print the recipe!