Green Curry Corn Soup
So flavorful, creamy, and absolutely delicious.
Servings 4 large bowls
Ingredients
- 1 onion, diced
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 red bell peper, chopped
- 2 cups chopped orange sweet potato
- 1 cup sliced carrots
- 1/2 cup dry quinoa
- 1 4-oz jar green curry paste (Thai Kitchen brand)
- 4 cups vegetable broth (or water and add more salt)
- 1 can coconut milk (light or full fat---your choice)
- 1 TBSP lime juice
- 4 cups sliced kale
- 2 cups fresh or frozen corn
- 1 cup frozen peas
Instructions
- In a large pot, saute onion, garlic, ginger, bell pepper, sweet potato, and carrots for about 10 minutes until fragrant. Add splashes of water to deglaze the bottom of the pot as needed.
- Add quinoa, entire jar of curry paste, and the vegetable broth. Add 1/2 tsp each of salt and pepper. If using fresh corn cut off the cob, add that now, too.
- Once carrots and quinoa are cooked, stir in coconut milk, lime juice, and kale. Let the kale wilt and cook for a minute or two. Add frozen corn (if using) and peas and let them thaw. I like to do this so it cools down the soup and is ready to eat sooner.
- Enjoy! Add cilantro on top if you'd like.
