Thai Green Curry Soup


Prep time: 
10 minutes


Thai Green Curry Soup


  • 1 tablespoon sunflower oil
  • 1 onion, diced
  • 1 leek, sliced
  • 1 swede, diced
  • 1 parsnip, diced
  • half a savoy cabbage, shredded
  • 100g kale, sliced
  • 1 teaspoon sugar
  • 1 tablespoon thai green curry paste
  • pinch of chili flakes
  • 200g coconut milk
  • dash of fish sauce, optional
  • dash of lemon juice
  • bunch of coriander, chopped


  1. Cook the onion and leek in oil over medium heat until softened
  2. Add the swede and sugar and stir. Continue to cook until the swede becomes tender. Add the parsnip and continue to cook until tender, but don't allow it to brown
  3. Add chilli flakes and green curry paste and stir through to coat the veg evenly
  4. Add the cabbage and kale. Add sufficient water to cover everything (less for a thicker soup - you can always add more later)
  5. Simmer over low heat until the swede and parsnips are soft. Remove from heat and blend with a hand blender
  6. Add coconut milk and put back on low heat. Season with lemon juice and fish sauce. Serve sprinkled with chopped fresh coriander and chillies if you like


This soup can be easily adapted to add protien, such as chicken, prawns or tofu. Add noodles to the pot for a heartier meal too.

Photo Credit: Jonny Hughes @jonny2love
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