green curry soup

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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.

Ingredients

  • 2 medium yellow onions
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • 2 tablespoons thai green curry paste (see note)
  • 5 cups vegetable broth, store-bought or homemade
  • 8 cups gently packed spinach (about 6 ounces), any tough stems trimmed, divided
  • 2 cups water
  • 2 ½ cups oyster or shiitake mushrooms (about 4 ounces), trimmed
  • 2 large cloves garlic, chopped
  • 1 ½ cups 1-inch pieces trimmed green beans
  • 1 cup thinly sliced peeled broccoli stems
  • 5 medium scallions, sliced
  • 1 tablespoon finely chopped lemongrass (see note)
  • 1 cup chopped fresh cilantro
  • 1 medium serrano chile, finely chopped
  • 2 tablespoons fresh lemon juice, or more to taste

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