# Aromatic Green Curry Soup

Thai recipe from Chef Jason McKinney, about 40 minutes, serves about 4.

A vibrant, herb-forward Thai green curry soup blended silky smooth with coconut milk and fresh greens.

- Total time: about 40 minutes
- Hands-on: about 25 minutes
- Serves: about 4
- Level: Medium
- Cuisine: Thai

## Ingredients


### Soup Base

- 1 can coconut milk
- 2 lemongrass stalks, roughly chopped
- 5–6 kaffir lime leaves
- 2–3 green chilies
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 shallots, thinly sliced
- 500ml fish stock or water
- Sea salt and white pepper to taste

### Greens

- 2 cups fresh spinach
- 1 cup fresh cilantro
- ½ cup fresh parsley

### For Serving

- Grilled fish
- 250g fresh strawberries, halved

## Method

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.
4. **Add stock.** Add fish stock or water. Simmer for 8–10 minutes to infuse flavors.
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.

## Tools

- Medium pot
- Blender (heat-safe)
- Fine mesh strainer

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/green-curry-soup
By Chef Jason McKinney. Free to cook; please link the page when you share it.