Cooked - Copy of Thai Vegetable Coconut Curry Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Copy of Thai Vegetable Coconut Curry Soup

4.0

3 cups sliced mixed mushrooms (, 8 ounces (I used crimini and shitake))

1 ¾ cups sliced mixed peppers (, 8 ounces (I used shishito, red, jalapeno))

1 cup diced sweet onion (, 4 ounces)

2 teaspoons chopped garlic (, about 3 cloves)

½ teaspoon sea salt (, optional (curry paste has salt so if you’re low salt don’t add))

1 ¼ cups chickpeas (, rinsed and drained (about a 15 ounce can))

¼ cup chopped cilantro (, measure packed (about ¾ of an ounce))

3 tablespoons red curry paste (, adjust for your spice preference)

2 ¼ cups light coconut milk ((about 1 ½ 13.6 fluid ounce/403 ml cans))

2 ¼ cup veggie broth (, low sodium (or use regular and adjust salt))

1 tablespoons fresh lime juice

4 cups Asian style greens mix (, 5 ounce container (I used the Earthbound farm brand))

4 cups Asian style greens mix (, 5 ounce container (I used the Earthbound farm brand))

2 teaspoons rice vinegar (, can use white wine vinegar too)

2 teaspoons sesame oil (, adjust for personal preference (see note))

1 teaspoon lime juice

½ teaspoon crushed red pepper

¼ teaspoon sea salt

Saute the mushrooms, peppers, onion, garlic and salt in a soup pot with a drizzle of oil or broth until soft. About 7-8 minutes.
Add in the chickpeas, cilantro and curry paste. Cook 2-3 minutes until everything is mixed well.
Add in the coconut milk, broth and lime. Bring to a boil. About 5 minutes.
Add in the greens, stir to wilt them.
Add the ingredients into the greens container with the greens.
Cover and shake well.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 117 weeks ago

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