Vibrant Thai Green Curry Spring Vegetable Soup
A boldly flavored yet comforting soup featuring a fragrant, emerald-green broth made from coconut milk and Thai green curry paste. This quick and healthy meal is packed with crisp-tender spring vegetables like asparagus, snap peas, and bok choy, delivering a complex dance of spicy, sweet, and savory flavors in every spoonful.
Equipment
- Large pot or Dutch oven
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Whisk
- Ladle
- Garlic press or microplane grater
Ingredients
- 1 tbsp coconut oil or avocado oil
- 2 shallots, finely minced
- 3 cloves garlic, minced
- 1- inch piece fresh ginger, grated
- 2-3 tbsp Thai green curry paste adjust to spice preference
- 1-2 tbsp fish sauce or vegan alternative
- 1 tsp coconut sugar or brown sugar
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup snap peas or snow peas
- 2-3 heads baby bok choy, halved or quartered
- 1 lime, juiced
- ½ cup fresh Thai basil leaves or regular basil
- Optional protein: 1 block 14 oz
- Optional garnishes: fresh cilantro, sliced red chilies, lime wedges, chopped peanuts
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat. Add the minced shallots and cook for 2-3 minutes until softened and fragrant.
- Add the minced garlic and grated ginger. Stir constantly for 30 seconds until aromatic, being careful not to burn the garlic.
- Add the Thai green curry paste. Break it up with a spoon and cook, stirring frequently, for 1-2 minutes until it darkens slightly and becomes very aromatic. This step is called 'blooming' and is key for flavor.
- Open the can of coconut milk without shaking it. Scoop out the thick cream from the top (about 1/2 cup) and add it to the pot. Stir and scrape the bottom of the pot, letting it sizzle for a minute to combine with the paste.
- Whisk in the remaining coconut milk and the vegetable broth until smooth. Stir in the fish sauce and coconut sugar.
- Bring the soup to a gentle simmer, then immediately reduce the heat to low. Let it simmer gently for 5-10 minutes for the flavors to meld. Avoid a rolling boil, which can cause the coconut milk to separate.
- Taste the broth and adjust seasoning if needed—more fish sauce for saltiness, sugar for sweetness, or curry paste for heat.
- Add the asparagus pieces to the pot (and tofu, if using). Cook for 2-3 minutes.
- Add the snap peas and baby bok choy. Cook for another 2-3 minutes, just until the asparagus is crisp-tender and the bok choy is wilted but the stems remain crisp.
- Turn off the heat. Stir in the fresh lime juice and Thai basil leaves. If adding pre-cooked shrimp or chicken, add them now to warm through.
- Ladle the hot soup into bowls. Garnish with optional toppings like fresh cilantro, sliced red chilies, or chopped peanuts before serving.
Notes
Key to Success: Using full-fat canned coconut milk is essential for a creamy, rich broth. Do not substitute with light or carton coconut milk. Also, maintain a gentle simmer after adding the coconut milk to prevent it from separating.
Vegan Variation: To make this recipe vegan, use a vegan fish sauce, tamari, or soy sauce in place of regular fish sauce. Add pressed, cubed firm tofu for a hearty protein.
Vegetable Swaps: Feel free to substitute with other vegetables like broccoli florets, sliced bell peppers, mushrooms, or green beans. Adjust cooking times as needed.
Spice Level: Control the heat by starting with less green curry paste and adding more to taste. For extra heat, add a sliced red chili with the aromatics or as a garnish.
Gourmet Twists: For deeper flavor, add a few bruised kaffir lime leaves with the broth (remove before serving), or stir in a tablespoon of peanut butter. Garnish with toasted sesame seeds, chopped peanuts, or fresh bean sprouts for added texture.
Vegan Variation: To make this recipe vegan, use a vegan fish sauce, tamari, or soy sauce in place of regular fish sauce. Add pressed, cubed firm tofu for a hearty protein.
Vegetable Swaps: Feel free to substitute with other vegetables like broccoli florets, sliced bell peppers, mushrooms, or green beans. Adjust cooking times as needed.
Spice Level: Control the heat by starting with less green curry paste and adding more to taste. For extra heat, add a sliced red chili with the aromatics or as a garnish.
Gourmet Twists: For deeper flavor, add a few bruised kaffir lime leaves with the broth (remove before serving), or stir in a tablespoon of peanut butter. Garnish with toasted sesame seeds, chopped peanuts, or fresh bean sprouts for added texture.