Thai Green Curry Soup



1 Tbsps.

LG Japanese Roasted Sesame Oil


Lemongrass stalk, diced


Clove garlic, minced

½ tsp.

Ginger, minced

1 pinch

Red chili flakes

1 Tbsp.

Thai green curry paste

2 cups

Vegetable broth

½ cup


1.5 0z

Mushrooms of your choice (a handful)

2 oz

Snow peas

2 oz.

Baby Bok Choy, chopped into 3’ pieces

1/3 cup


½ cup


1 Tbsp.

Fresh lime juice


Large zucchini , julienne


Salt & pepper to taste


Cilantro, chopped ( roughly a handful)


     Heat oil in saucepan over medium heat. Add in the lemongrass, garlic, ginger, red pepper flakes and green curry paste. Cook until fragrant, about 2 minutes. Add the broth and water and bring to a boil. Once boiling, add the mushrooms, snow peas, bok choy, scallions, shrimp, lime juice and zucchini. Let cook for about 3-4 minutes or until vegetables are tender. Once tender, add the cilantro, season generously with salt & pepper and serve.


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