Easy Green Curry Soup
Easiest. Meal. Ever. This rich and creamy green curry soup only takes about thirty minutes to make! Made with potatoes and veggies in a spicy coconut broth, it's hearty, satisfying, and intensely flavorful.
Servings: 5
Calories: 353kcal
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 tablespoons vegan green curry paste, or to taste (Note 1)
- 4 cups vegetable broth
- 1 (13.5 ounce/398 ml) can full-fat coconut milk
- 1 pound red potatoes, diced (½ to 1 inch)
- 1 cup frozen peas, thawed
- 1 cup frozen corn, thawed
- 2 tablespoons lime juice
- Salt and pepper, to taste
- Chopped fresh cilantro, for serving
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat. Once the oil is hot, add the onion. Sweat the onion for about five minutes, until it starts to soften, stirring occasionally.
- Add the curry paste to the pot. Sauté it with the onion for about a minute, stirring constantly, until it becomes very fragrant.
- Stir in the broth, coconut milk, and potatoes. Raise the heat and bring the liquid to a boil, then lower the heat and allow it to simmer until the potatoes are fork tender.
- Stir in the peas, corn, and lime juice. Remove the pot from heat and season the soup with salt and pepper to taste.
- Ladle into bowls and top each one with fresh cilantro. Serve.
Notes
- You can use as little as two tablespoons, or as much as four tablespoons, depending on your preference. If you're not sure how much to use, start with less, then add more to taste once the broth is simmering.
Nutrition
Serving: 1.5cups | Calories: 353kcal | Carbohydrates: 34g | Protein: 6g | Fat: 23g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 783mg | Potassium: 794mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2051IU | Vitamin C: 27mg | Calcium: 50mg | Iron: 4mg