Spring Cleaning Soup
We are two weeks away from the Spring Solstice. The light is getting brighter which also means the dust is more evident. I’ll get to the window sills and baseboards eventually, but lately, I’ve been digging into the fridge, freezer, and pantry to make room for what the summer has to offer. After a string of cakes and bread, I’m leaning into all things green which is what led me to this soup.
My rummaging around led to Thai green curry paste, coconut milk, chickpeas, and all the roots and leafy greens needing to be used. As I was making it I started thinking of how many different ways it could go depending on what you have on hand. I’ve included those ideas in the notes. I’m curious to see what your pantry will inspire too!
Spring Cleaning Soup
DifficultyEasy
Servings4-6
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
It’s time for spring cleaning! Don’t forget your pantry, fridge, and freezer. This Thai inspired soup with green curry paste, coconut milk, chickpeas, carrots, and bok choy is infinitely customizable.
Ingredients
- 1 T. Coconut Oil
- 1 Medium Onion, chipped
- 2 Large Carrots, thickly sliced*
- 2 Cloves Garlic, thinly sliced
- 1/2 t. Coriander, ground
- 1 T. Ginger, grated on a microplane
- 1-2 T. Thai Green Curry Paste*
- 1 13.5 oz. Can Coconut Milk
- 4 C. Stock, Chicken or Veggie*
- 1 15.5 oz. Can Chickpeas, or any bean
- 1 t. Fish Sauce (optional)
- 6 C. Bok Choy, sliced thickly on the bias
- 1 Lime
- Cilantro, roughly chopped
- Salt & Pepper, to taste
Instructions
Method:
- 1
Heat a large pot to medium and add the coconut oil. Heat until it simmers. Next, add the onions onions and carrots (or any root vegetables, about 1 1/2 C.) and cook for 7 minutes, stirring occasionally.
- 2
Add the garlic, ginger, coriander, and 1 T. Thai green curry paste. Stir and cook for one minute longer. Be careful. Garlic burns easily.
- 3
Add the stock, coconut milk, chickpeas, and fish sauce. Season with salt and pepper. Stir to combine. Bring to a boil, and then lower to a simmer. Let this gently bubble away for around 15 minutes until the roots are mostly tender.
- 4
Add the bok choy and simmer for an additional 5 minutes.
- 5
Add the juice of one half of a lime, cutting the other half into wedges to serve. Check for seasoning. Add more salt and pepper to taste.
- 6
Stir in a generous handful of chopped cilantro and save extra for serving. Serve with lime wedges and fresh bread. Enjoy!
Equipment
- Large Heavy Pot
Notes
You can sub 1-2 T. red curry paste or 2 T. of Madras curry powder for the green curry paste. The curry paste is spicy! Try 1 T. to see how you feel, and then proceed.
I used white carrots, but any hearty vegetables like winter squash, sweet potatoes, or white potatoes would work here.
If you’re feeling extra, ground pork works great here too. Saute it first for 5 minutes, remove it from the pan, and then proceed. Add the meat back in when adding the stock and coconut milk.
You can use vegan curry paste or curry powder and veggie stock, omitting the fish sauce, to make this completely vegan.
If using Better than Bouillon for stock, don’t add salt before testing.
If using spinach, stir that in at the end just allowing it to wilt.
Keywords:Soup, Thai Green Curry, Easy Recipe, Pantry Meal, Bok Choy, Coconut Milk, Thai Cuisine
