Thai Green Curry Soup
Green curry paste is an anti-inflammatory, pro-digestion powerhouse—and at just 260 calories per serving, this easy soup is made for second helpings.
Ingredients
- 1 lb. asparagus, trimmed
- 2 tbsp. coconut oil, divided
- 1 small onion, chopped
- 1 1-in. piece ginger, peeled and chopped
- 4 c. low-sodium vegetable broth
- 1 13.5-oz. can light coconut milk
- 1 tbsp. Thai green curry paste
- 5 oz. spinach
- 10 oz. frozen peas, thawed, divided
- kosher salt
- pepper
- 1 c. sugar snap peas, trimmed and halved
- mint leaves, for topping
Directions
- 1
Cut 2 in. off tops of asparagus and set aside; coarsely chop stalks.
- 2
Heat 1 tbsp. oil in medium pot on medium. Add onion, ginger, and asparagus stalks and sauté until just tender, 5 min.
- 3
Add broth, coconut milk, and curry paste. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 8 min. Add spinach and half of peas; cook until spinach wilts.
- 4
Remove from heat. With immersion blender (or standard blender, in batches), puree soup until very smooth; season with 1/2 tsp. each salt and pepper.
- 5
Cut reserved asparagus tops into 1-in. pieces. Heat remaining tbsp. oil in skillet on medium-high. Add asparagus, sugar snap peas, and remaining peas and sauté until just tender, about 3 min. Serve topped with vegetables and mint.