Aromatic Green Curry Soup
A vibrant, herb-forward Thai green curry soup blended silky smooth with coconut milk and fresh greens.
About 55 minutes if you’re slow · About 35 minutes if you push
Method
chefjasonmckinney.com/recipes/green-curry-soup
- 1
Prep aromatics. Dice onion, mince garlic, and slice shallots. Loosely pack spinach, cilantro, and parsley and set aside. Halve strawberries for serving.
- 2
Build the base. In a medium pot over medium heat, add coconut milk, lemongrass, kaffir lime leaves, and green chilies. Simmer gently.
- 3
Cook aromatics. Stir in diced onion, garlic, and shallots. Cook 5–7 minutes until fragrant and onions soften.Timer: 5 min
- 4
Add stock. Add fish stock or water. Simmer for 8–10 minutes to infuse flavors.Timer: 8 min
- 5
Blend with greens. Carefully transfer hot soup to a blender. Add spinach, cilantro, and parsley. Blend until completely smooth.
- 6
Strain. Pour blended soup through a fine mesh strainer back into the pot. Press gently to extract all liquid. Discard solids.
- 7
Season and serve. Taste and adjust with sea salt and white pepper. Pour into bowls. Top with grilled fish and halved strawberries.
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