This soup is perfect for cooler days, but also for people that are sick/ got a bit of a cold as it has lots of goodness in it! I could personally eat this soup any day because I just love curry too much. 🙂
The paste that I made is very similar to a green curry paste and you could use it to make a curry instead of a soup (just use less water in the curry recipe later). The lemongrass stalks and lime juice make it taste super fresh and it has just got the right spice. For those of you who like it super spicy it is probably better to either add more paste to the curry or add an extra green chili to your curry paste beforehand.
Happy cooking! 🙂
Green Curry Paste
- 1 Lemongrass Stalk – only the white part, chopped up
- 1 large green chili – chopped up (2 chilis if you like it super spicy)
- 2 garlic gloves
- 4cm galangal root – just cut it in half (they tend to be quite hard to cut up)
- 3 spring onions – chopped up
- handful of chopped coriander
- 1 Tablespoon of Kaffir Lime leaves (I used the ones from the glass)
- Juice of 1 lime
- 1/4 cup Tamari Sauce (you can use Soy Sauce if you don’t have Tamari Sauce)
- 3 Tablespoons Sesame oil
- Spices: Salt, Pepper, 2 tsp cumin
Combine all ingredients in a blender and add about 1/4 cup of water before you blend it until all ingredients are combined to a paste. My blender is not the best so if your blender is awesome you might be able to use less water.
The list of ingredients looks massive but there are a lot of small things you might already have at home and it only takes about 10 minutes to make the paste.
The Curry Soup
- 2-3 Tablespoons of curry paste (see above)
- 1 tablespoon of sesame oil
- 1 teaspoon of coconut sugar (I used maple syrup last time as I didn’t have the sugar and it worked just as well)
- 2 Tablespoons of Tamari Sauce (or Soy Sauce if you don’t have Tamari Sauce)
- 3 cups of water
- 1 can full-cream coconut milk
- about 2-3 cups of chopped Veggies – I used mushrooms, Bokchoy, broccoli and capsicum (feel free to add any of your favourite veggies)
- optional: Tempeh (fry in a frying pan with a teaspoon of oil if needed until brown and crispy)
- Soba or Rice noodles (the amount depends on how many noodles you would like in your soup – cook them separately in water and add to your soup once it is cooked) – follow instructions on the packet if you are not sure how to cook these.
Start by heating up the oil in a deep pan. Once it is hot add the curry paste and fry for about 3 minutes before you add the water. When the water starts boiling, add the coconut sugar, the tamari sauce and turn the heat down. Let the soup simmer for about 5 minutes (to allow the sugar to disolve), then add the coconut milk and veggies. Cook for another 10-15 minutes. The cooking time might vary depending on the vegetables you decided on. Some veggies take longer to cook than others, so make sure you watch your curry to avoid over/ under cooking.
Once that is cooked, add the noodles to a bowl and top up with the curry soup. If you have fried your tempeh beforehand you can now put that on top of your soup.
Enjoy your sooooup guys! 🙂