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2 medium yellow onions
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2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
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½ teaspoon salt, divided
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2 tablespoons Thai green curry paste (see Note)
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5 cups vegetable broth, store-bought or homemade
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8 cups gently packed spinach (about 6 ounces), any tough stems trimmed, divided
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2 cups water
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2 ½ cups oyster or shiitake mushrooms (about 4 ounces), trimmed
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2 large cloves garlic, chopped
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1 ½ cups 1-inch pieces trimmed green beans
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1 cup thinly sliced peeled broccoli stems
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5 medium scallions, sliced
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1 tablespoon finely chopped lemongrass (see Note)
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1 cup chopped fresh cilantro
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1 medium serrano chile, finely chopped
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2 tablespoons fresh lemon juice, or more to taste
Green Curry Soup
This aromatic green curry soup is packed with spinach, mushrooms, green beans and broccoli stems (save the florets for another night). Green curry paste gives this soup a delicately spicy broth. The vegetables are cooked just enough to be tender, but retain their freshness and distinct textures.
Nutrition Information
133
Calories
33g
Carbohydrates
28g
Protein
667mg
Potassium
10g
Fiber
7g
Sugar
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