Description
Cream of Vegetable Soup made with bold green chili paste and rich coconut milk.
Ingredients
Scale
- Green Chili Paste
- ½ bunch of cilantro
- 5 garlic cloves
- 2 scallions
- 2 thai green chili
- ½ – inch piece of ginger peeled and sliced
- 1 lemongrass
- 1 tsp black peppercorns ground
- ½ tsp coriander seeds ground
- ½ tsp cumin seeds ground
- 2 tsp salt
- 1 tsp sugar
- zest and juice of 2 limes
- 2 tsp canola oil
- Soup
- 1 tbsp canola oil
- ½ onion sliced
- ½ red onion sliced
- ½ lbs small potato medley
- 3 carrots peeled and cut into bite sized pieces
- 2 cups vegetable broth
- 4 baby bok choy quartered
- 30 oz coconut milk
- chives diced
Instructions
- In a food processor, place all the ingredients for the curry paste and pulse until it resembles a thick salsa. Store in the refrigerator until ready to use.
- Heat a pot with oil over medium-high heat. Add onions and cook until softened.
- Add potatoes and carrots, toss, and cook for five minutes.
- Add vegetable broth. Bring to a boil, then reduce to a simmer for 20 minutes.
- Add curry paste and coconut milk, mix well.
- Add bok choy and simmer five minutes or until softened.
- Serve with cooked rice or udon. Top with chives.
Notes
- Store chili paste up to one week.
- Adjust spice level to taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5
- Sodium: 600
- Fat: 12
- Saturated Fat: 10
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 4
- Cholesterol: 0