Infused with the invigorating flavours of green curry, this aromatic broth with veggie ribbons and roasted mushrooms is rich in antioxidants and immune-boosting nutrients. The perfect meal starter for any function.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 250g mushrooms (such as button or cermini), sliced
- 2 tbsp olive oil, divided
- Salt & pepper to taste
- 2-3 green chillies, chopped, adjust to taste
- 2 stalks lemongrass, chopped (white part only)
- 3 cloves garlic, minced
- 2 shallots, chopped
- 1 thumb-sized piece of ginger, peeled & chopped
- 1 bunch coriander, chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp coconut sugar
- Zest & juice 1 lime
- 1 tbsp olive oil
- 1 tbsp tamari
- 400mL coconut milk
- 3 cups vegetable stock
- 2 zucchinis, peeled into ribbons
- 1 carrot, peeled into ribbons
- 1 bunch broccolini, thinly sliced
- 1 cup kale, thinly sliced
- Lime wedges, to serve
Method
- Preheat oven to 200°C. Toss sliced mushrooms with a little olive oil, salt and pepper on a baking sheet. Roast for 15-20 mins until golden brown and slightly crispy. Set aside.
- Place all curry paste ingredients in a food processor or blender. Blend ingredients until a smooth paste forms. If needed, you can add a little water to help with blending.
- In a large saucepan, heat a bit of oil over medium heat. Stir in green curry paste and cook for about 1 min, stirring constantly
- Pour in coconut milk and vegetable stock. Stir well to combine.
- Bring soup to a simmer and cook for about 10-15 mins.
- Add zucchini, carrot and broccolini to the saucepan, and cook for a further 2 mins or until vegetables are just tender.
- Just before serving, add kale leaves to saucepan and stir until wilted
- Serve this in shallow bowls and garnish with roasted mushrooms, coriander, spring onions and lime wedges on the side.
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