The perfect soup recipe for a rainy day. This Thai green vegetable soup is full of fibre and healthy fats to support your hormones. It is best to have this with a source of protein, such as a handful of shredded chicken or prawns. Alternatively, see serving suggestions below.
RECIPE
Serves 4-6
INGREDIENTS
- 400g mushrooms, sliced
- 2 red peppers, cored and diced
- 1 head of broccoli, separated into florets
- 1 head of cauliflower, separated into florets
- 1 x 400g tin of coconut milk
- 750ml of homemade Bone Broth (or vegetable stock)
- 6 lime leaves
- 1 lime
- ½ a bunch fresh Thai basil (optional)
For the curry paste
- 4 cloves of garlic
- 2 shallots
- 5cm piece of ginger
- 2 lemongrass stalks
- 4 green Bird’s eye chillies (deseeded if you want a milder curry)
- 1 teaspoon ground cumin
- ½ a bunch of fresh coriander
- 2 tablespoons fish sauce (optional)
MeThod
To make the curry paste, peel, roughly chop and place the garlic, shallots and ginger into a food processor.
Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor. Trim and add the chillies along with the cumin and half the coriander (stalks and all). Blitz until finely chopped, add the fish sauce and blitz again.
Heat a saucepan over a medium heat and add the curry paste. Cook for 5 minutes, stirring occasionally.
Pour in the coconut milk and stock and add the lime leaves. Turn the heat up and bring gently to the boil, then simmer for 10 minutes, or until reduced slightly.
Stir in the mushrooms and peppers, reduce the heat to low and cook for 10 minutes. Add the cauliflower and cook for 3 minutes. Add the broccoli and cook for 3 more minutes.
Season carefully to taste with sea salt and freshly ground black pepper. Squeeze over the lime. Pick, roughly chop and stir through the basil leaves and remaining coriander leaves, then serve.
Serving suggestions
This recipe is low in protein so we suggest serving alongside some cheese, liver pate or egg muffins. You could also throw in some leftover roast chicken.
