Vegetable Thai Green Curry Soup

I love Thai green curry, especially a recipe I learnt when I was in Thailand (I really must write a post on it next time I make it) and at this time of year I eat soup for lunch most days. I had a small amount of coconut milk in the fridge so decided to combine the two and make a slightly more soupy vegetable curry.

I started by dicing the vegetables to a size easy to eat with a spoon, far smaller than I would for a true curry. I then heated the coconut milk with the water, added the green curry paste, ginger, fish sauce, sugar and soy followed by the veg and cooked until the veg were all fairly soft but still holding their shape. I finished by squeezing in lime juice and some sliced red chilli. You could also top with fresh coriander if you had some. I also normally add some torn kaffir leaves but forgot!

Here it is cooking in the pan


Recipe

Makes two generous bowls of soup and is easily doubled/halved etc. You can also substitute the veg for whatever you have in the fridge that you think would be tasty

1/2 tin coconut milk
2-3 tablespoons of green Thai curry paste to taste
1 tsp fish sauce
1/2 tsp sugar (or natural sweetener)
2 tsp soy sauce
1/2 tbsp fresh ginger grated
1 courgette
1 red pepper
1 large carrot
2 onions
1/2 red chilli
Juice of 1/2 lime
3-4 torn kaffir leaves (if you remember!)
A bunch of torn coriander (if desired)


Dice all of the veg

Heat the coconut milk with the curry paste, ginger, fish sauce, ginger and sugar.

Add the veg and cook until it is soft but still holds its shape. Approx 20-30 mins

Add the lime and kaffir leaves. Serve topped with slices of red chilli and corriander