Thai Green Curry Soup
Combining the fragrance of authentic green curry spices (a blend of lemongrass, coriander leaves, green chilies, and kaffir lime leaves) with the savory taste of soft coconut milk. Served with protein-rich silken tofu, edamame, broccoli, and other green vegetables. With a squeeze of fresh lime on top, this curry soup offers a balance of savory, slightly spicy and fresh sour flavors that are very appetizing.
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Time
25 min
Serves
2
Difficulty
easy
🛒 Ingredients
- 200 grams of silken tofu or firm white tofu (cut into small cubes)
- 1 cup broccoli (cut into small florets)
- 1/2 cup edamame beans (peeled)
- 1 small bunch of fresh basil leaves or basil leaves
- 1 lime
- 1 tablespoon vegetable oil for sautéing
- 2-3 tablespoons green curry paste (make sure it is labeled vegan/fish paste free)
- 1 can (400 ml) liquid/thick coconut milk
- 2 cups (500 ml) warm vegetable stock
- 2 kaffir lime leaves
- 1 stalk lemongrass (bruise the white part)
- 1 tablespoon Japanese soy sauce or coconut soy sauce
- 1 teaspoon palm sugar or granulated sugar (to balance the taste)
- 1/2 teaspoon mushroom stock powder
👩🍳 Instructions
- 1
Sauté the curry paste; heat the vegetable oil in a soup pot over medium heat. Add the green curry paste, bruised lemongrass, and lime leaves. Stir-fry quickly for 1-2 minutes until the aroma is fragrant.
- 2
Pour in the liquid; slowly pour the coconut milk and vegetable stock into the pan. Stir well until the curry paste is completely dissolved in the liquid. Let it simmer gently for 5 minutes to allow the flavors of the spices to blend.
- 3
Add the vegetables; add the broccoli florets and peeled edamame to the curry sauce. Cook for about 3-4 minutes, until the vegetables are cooked through and tender but still retain their vibrant green color.
- 4
Add the tofu and seasoning; reduce the heat, and slowly add the diced silken tofu (stir carefully to prevent the tofu from breaking up). Add the soy sauce, palm sugar, and mushroom stock powder. Stir well and simmer for 2 minutes to allow the tofu to absorb the curry flavor.
- 5
Correct the taste; taste the broth Adjust the savory and sweetness to your liking, adding a little salt or sugar if needed. Turn off the stove.
- 6
Serving: Pour the warm green curry soup into a pretty serving bowl. Arrange the tofu slices in the center, garnish with fresh basil leaves and sliced bird's eye chilies (if you like it spicier). And a slice of lime on the side. Squeeze the lime just before eating for a refreshing, savory, sour taste. Ready to enjoy!