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Cream of Vegetable Soup

Ingredients

Green Chili Paste

  • ½ bunch of cilantro
  • 5 garlic cloves
  • 2 scallions
  • 2 thai green chili
  • ½ - inch piece of ginger peeled and sliced
  • 1 lemongrass
  • 1 tsp black peppercorns ground
  • ½ tsp coriander seeds ground
  • ½ tsp cumin seeds ground
  • 2 tsp salt
  • 1 tsp sugar
  • zest and juice of 2 limes
  • 2 tsp canola oil

Soup

  • 1 tbsp canola oil
  • ½ onion sliced
  • ½ red onion sliced
  • ½ lbs small potato medley
  • 3 carrots peeled and cut into bite sized pieces
  • 2 cups vegetable broth
  • 4 baby bok choy quartered
  • 30 oz coconut milk
  • chives diced

Instructions

Green Chili Paste

  • In a food processor, place all the ingredients for the curry paste and pulse until it resembles a thick salsa. Store in the refrigerator until you are ready to use it for the soup. It should be good for up to a week.

Soup

  • Heat a pot with one tablespoon of canola oil over medium-high heat. Add the onions and cook until softened, about five minutes. Add the potatoes and carrots, toss together, and cook for five minutes to slightly heat the vegetables.
  • Add the vegetable broth. Bring to a boil, then reduce the heat to have the liquid at a simmer. Place the lid slightly ajar and simmer for 20 minutes. Add the curry paste and coconut milk and mix well.
  • Add the bok choy and simmer for an additional five minutes or until the bok choy is softened. Serve in a bowl with cooked rice or udon. Top with chives.