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