Scoop a cup of coconut broth into a small bowl and add our curry paste to it. Use a fork to incorporate the paste thoroughly, then add it to the soup. Taste the broth and add more curry paste if you would like. Add the fish in a few large pieces. Add the mushrooms to the pot and simmer until the fish is cooked and flaked into smaller pieces. Add fish sauce to taste if you would like. Serve hot either by itself or with fresh basmati rice.
On the Ingredients
- Thai curry paste is the flavor base for Thai curries and usually comes in three varieties: green, red, and yellow. The basic ingredients of curry paste are shrimp paste, chilies, onion or shallot, garlic, lemongrass, Galangal (similar to ginger), and coriander. Depending on the paste variety, the chilies may be dried or fresh, red or green. The flavor is very deep, savory, and somewhat spicy, with red curry paste being on the spicier side. Green curry has a mildly herbaceous flavor, while yellow curry is lightly sweet.
- Coconuts are the seed of the coconut palm. They have four main food products: coconut meat, coconut oil, coconut milk, and coconut water. The meat is high in fiber, MCTs (medium-chain triglycerides), and fat. They are high in several minerals, especially manganese and copper. (More on the health benefits).
Thai Green Curry Soup
4
servings10
minutes30
minutes40
minutesGreen curry is a dish common in central Thailand. The color, called “sweet green,” comes from the green chilis that the paste is made from. It has a mild heat and a fresh, savory flavor, made with a combination of chilis, garlic, lemongrass, and other ingredients. Green curries are usually made with a coconut milk base, adding a creaminess that pairs well with the flavor.
Ingredients
1 tbsp coconut oil
1 stalk of lemongrass
1-inch piece of ginger (minced)
2 cloves garlic (minced)
1 yellow onion (chopped)
2 cups chopped cabbage
2 red bell peppers (chopped)
2 stalks Swiss chard (chopped)
2 cans coconut milk
2 cups chicken stock
1 lb salmon (or another type of fish)
4 oz white oyster mushrooms or beech mushrooms
3-6 tbsp green curry paste (adjust to taste)
salt and pepper to taste
fish sauce to taste (optional)
Directions
- Melt the coconut oil over medium-low heat in a medium stockpot, then add the ginger, garlic, and lemongrass. Sauté until fragrant, while constantly stirring to prevent burning.
- Add the onions and a splash of the chicken broth. Cook until the onions begin to soften.
- Add the cabbage and cook until it starts to soften, then add the peppers and chard.
- Pour the coconut milk and chicken broth into the pot, cover, and bring to a boil, then lower to a simmer. Salt and pepper to taste.
- Scoop a cup of coconut broth into a small bowl and add our curry paste to it. Use a fork to incorporate the paste thoroughly, then add it to the soup.
- Taste the broth and add more curry paste if you would like.
- Add the fish in a few large pieces. Add the mushrooms to the pot and simmer until the fish is cooked and flaked into smaller pieces. Add fish sauce to taste.
- Serve hot either by itself or with fresh basmati rice.
