Thai Green Curry Vegetable Soup with Coconut & Lime
A fragrant coconut-lime soup with Thai green curry paste, tender veg, and soft tofu for an aromatic lunch.
- 2 tbsp Thai green curry paste
- 400 ml coconut milk
- 350 ml vegetable stock
- 250 g tofu
- 180 g mushrooms
- 120 g baby sweetcorn
- 120 g pak choi
- 1 pc lime
- 1 tbsp soy sauce
- fish sauce
- ½ tsp caster sugar
- 2 pc garlic
- 15 g fresh coriander
- 1 pc lemongrass
- 1 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Note: to keep vegetarian, omit fish sauce; use extra soy sauce instead. Slice mushrooms and roughly chop pak choi; drain baby sweetcorn.
- Step 2
Heat vegetable oil in a saucepan. Stir in green curry paste and cook for 1 minute to bloom the flavours.
- Step 3
Add grated garlic and chopped lemongrass; cook 30 seconds.
- Step 4
Pour in coconut milk and vegetable stock, stirring well. Simmer gently for 8 minutes.
- Step 5
Add tofu cubes and mushrooms; simmer 5 minutes.
- Step 6
Add sweetcorn and pak choi; cook 2-3 minutes until tender.
- Step 7
Season with soy sauce, a pinch of sugar, and lots of lime juice. Finish with chopped coriander and serve hot.
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