Vibrant Thai Green Curry Spring Vegetable Soup

Ingredients

• 1 tbsp coconut oil or avocado oil
• 2 shallots, finely minced
• 3 cloves garlic, minced
• 1- inch piece fresh ginger, grated
• 2-3 tbsp Thai green curry paste (adjust to spice preference)
• 1-2 tbsp fish sauce (or vegan alternative)
• 1 tsp coconut sugar or brown sugar
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup snap peas or snow peas
• 2-3 heads baby bok choy, halved or quartered
• 1 lime, juiced
• 1/2 cup fresh Thai basil leaves (or regular basil)
• Optional protein: 1 block (14 oz)
• Optional garnishes: fresh cilantro, sliced red chilies, lime wedges, chopped peanuts

Instructions

1. 1

   Heat coconut oil in a large pot or Dutch oven over medium heat. Add the minced shallots and cook for 2-3 minutes until softened and fragrant.

2. 2

   Add the minced garlic and grated ginger. Stir constantly for 30 seconds until aromatic, being careful not to burn the garlic.

3. 3

   Add the Thai green curry paste. Break it up with a spoon and cook, stirring frequently, for 1-2 minutes until it darkens slightly and becomes very aromatic. This step is called 'blooming' and is key for flavor.

4. 4

   Open the can of coconut milk without shaking it. Scoop out the thick cream from the top (about 1/2 cup) and add it to the pot. Stir and scrape the bottom of the pot, letting it sizzle for a minute to combine with the paste.

5. 5

   Whisk in the remaining coconut milk and the vegetable broth until smooth. Stir in the fish sauce and coconut sugar.

6. 6

   Bring the soup to a gentle simmer, then immediately reduce the heat to low. Let it simmer gently for 5-10 minutes for the flavors to meld. Avoid a rolling boil, which can cause the coconut milk to separate.

7. 7

   Taste the broth and adjust seasoning if needed—more fish sauce for saltiness, sugar for sweetness, or curry paste for heat.

8. 8

   Add the asparagus pieces to the pot (and tofu, if using). Cook for 2-3 minutes.

9. 9

   Add the snap peas and baby bok choy. Cook for another 2-3 minutes, just until the asparagus is crisp-tender and the bok choy is wilted but the stems remain crisp.

10. 10

    Turn off the heat. Stir in the fresh lime juice and Thai basil leaves. If adding pre-cooked shrimp or chicken, add them now to warm through.

11. 11

    Ladle the hot soup into bowls. Garnish with optional toppings like fresh cilantro, sliced red chilies, or chopped peanuts before serving.