Thai Green Curry Soup Recipe

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1/4 Cup (50 gram approx) Thai Green Curry Paste ()

1 green chilli (mildly spicy)

2 tablespoon cilantro stalks, chopped

1/4 Cup fresh basil leaves

1 tablespoon coconut milk

1 tablespoon water

4 tablespoon sesame oil or cooking oil

1 tablespoon garlic, finely chopped

1 tablespoon ginger, finely chopped

1/2 Cup onion, finely chopped

1 Cup white mushroom, sliced

4 Cup (500 ml approx) vegetable stock

1 teaspoon vegan fish sauce

1 teaspoon rice vinegar

1 teaspoon dark brown sugar

Salt to taste

200 gram rice noodles or sticks

1/4 Cup thick coconut milk

5 - 6 bok choy leaves, roughly chopped

cilantro, chopped

fresh basil leaves

red chili, chopped

lime juice

Directions

How To Make Green Paste

Combine Thai green curry paste, chili, cilantro stalks, basil leaves, coconut milk, and water, Blend to a paste. Do not blend for too long as the heat from the blender often turns green pastes into a black and bitter mess. Transfer the green paste to a bowl and set it aside.

Saute Aromatics

Set the SAUTE mode of the instant pot for 15 minutes. Add sesame oil to the inner pot. Once the oil is hot, add ginger, garlic, and onion. Saute for 1 minute. No need to brown the aromatics.

Saute Mushroom

Add sliced mushroom. Saute for 2 - 3 minutes or till mushroom become light golden in color.

Add Green Curry Paste

Next, add the green curry paste. Mix nicely.

Season The Soup

Add vegetable stock, fish sauce, brown sugar, rice vinegar, salt, and stir to mix. Allow the soup to simmer for 5 minutes.

Add Noodles

Add the rice noodles. Simmer the soup till noodles are cooked. This takes less than 5 minutes.

Cook Noodles

Once noodles are cooked, add coconut milk, bok choy, cilantro, basil, and red chili. Mix and simmer the soup for 1 - 2 minutes. Taste and adjust the seasoning accordingly.

Simmer The Soup

At this stage, if the soup seems too thick add more vegetable stock to get the desired consistency, simmer, and turn off the heat.

Soup Is Ready

Just before serving garnish soup with fresh herbs, crushed peanuts, and juice of lime.

Serve Thai Green Curry Soup warm.

Nutrition

• Calories: 400 kcal
• Total Fat: 19 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Sodium: 1223 mg
• Total Carbohydrate: 53 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 4 g