This Green Thai Curry Soup takes the flavours of South East Asia and fuses them with very Western vegetables!
A Thai Soup, Unusual Ingredients!
This recipe is one of my go-to recipes for using leftover broccoli or cauliflower. It features in the main ingredients that I always have in my cupboard.
When cooking for two there is inevitably leftover vegetables, particularly when cooking with things like cauli, broccoli or cabbage.
Unfortunately, mother nature has neglected to make any of these vegetables the perfect size for two.
Rather than throw them away I will try and spread them over a few days. Endeavouring to ensure that the meals are as varied as possible.
This Thai influenced little number is one of my favourites.
Store-Bought Or Homemade Curry Paste?
This recipe for me is a quick and easy meal so I would rarely make curry paste for this recipe.
However, I do often make it using my Thai green curry paste recipe if I have some in the freezer.
But you can get exceptionally good store-bought curry pastes and there ain’t no shame in using them.
I’ll avoid naming too many varieties, but I quite like Lobo or Maesri. The former is available in smaller packets, which is perfect for our home!
If you are not going to make it yourself, find a brand you like and stick with it!
Recipe Hint and Tips.
To begin with, make this recipe with any ratio of cauliflower or broccoli as you see fit.
I am just as likely to make it with all of one ingredient as I am a split fo the two.
You can use other vegetables, just make sure that any ingredients you combine take the same time to cook. Failing that stagger adding them to the soup so they cook perfectly.
On the flavour front, then the biggest thing to be aware of is salt.
You want a fully flavoured vegetable stock but not one that is too salty.
This is because you want to season the soup with fish sauce, it adds so much to the dish!
Finally, just a quick note that this vegetable soup recipe is not vegetarian or vegan.
Thai Green Curry paste often contains shrimp paste and of course fish sauce.
Vegan curry pastes are available and you can sub fish sauce for light soy sauce if you wish.
- 175 g Cauliflower
- 175 g Broccoli
- 50 g Thai Curry Paste
- 1 Tbsp Cooking Oil
- 2 Spring Onions.
- 50 ml Vegtable Stock
- 2 Green Birds Eye Chilli Peppers
- 150 ml Coconut Milk
- 1 Tbsp Fish Sauce
- 1 Tbsp Brown Sugar
- 2 Spring Onions
- 2 Cloves Garlic
- 500 ml vegetable stock
- 1 Tbsp Lime Juice
- Bunch Thai Basil
- Finely slice the garlic, spring onions and chilli peppers.
- Heat a wok over a high heat and when hot add the oil.
- When the oil starts to shimmer add the green curry paste and stir fry for 1-2 minutes.
- Add the sliced chilli, garlic and spring onions, reserving a little of the green of the spring onion for later.
- Stir fry for 60 seconds.
- Pour in the vegetable stock, coconut milk, fish stock and add the brown sugar.
- Reduce the heat to medium-low and simmer for 15 minutes.
- Whilst the soup is simmering cut the broccoli and cauliflower into bite-sized florets around 1.5cm in size.
- Add in the broccoli and cauliflower and cook until cooked to your liking. I like a little bite so just around 5-7 minutes.
- Just before serving throw in the Thai basil and add enough lime juice to make you happy.
- Sprinkle with the reserved green spring onion and some fresh coriander if you have some.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 361 Total Fat: 24g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 1mg Sodium: 2067mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 7g Sugar: 13g Sugar Alcohols: 0g Protein: 10g