3 days Ago By Lee Holmes
By: Lee Holmes Infused with the invigorating flavours of green curry, this aromatic broth with veggie ribbons and roasted mushrooms is the perfect entree Servings 4 Prep time Cook time Recipe 250g mushrooms (such as button or cermini), sliced 2 tbsp olive oil, divided Salt & pepper to taste 2-3 green chillies, chopped, adjust to taste 2 stalks lemongrass, chopped (white part only) 3 cloves garlic, minced 2 shallots, chopped 1 thumb-sized piece of ginger, peeled & chopped 1 bunch coriander, chopped 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric 1 tsp coconut sugar Zest & juice 1 lime 1 tbsp olive oil 1 tbsp tamari 400mL coconut milk 3 cups vegetable stock 2 zucchinis, peeled into ribbons 1 carrot, peeled into ribbons 1 bunch broccolini, thinly sliced 1 cup kale, thinly sliced Lime wedges, to serve Preheat oven to 200°C. Toss sliced mushrooms with a little olive oil, salt and pepper on a baking sheet. Roast for 15-20 mins until golden brown and slightly crispy.
Set aside. Place all curry paste ingredients in a food processor or blender. Blend ingredients until a smooth paste forms.
If needed, you can add a little water to help with blending. In a large saucepan, heat a bit of oil over medium heat. Stir in green curry paste and cook for about 1 min, stirring constantly Pour in coconut milk and vegetable stock.
Stir well to combine. Bring soup to a simmer and cook for about 10-15 mins. Add zucchini, carrot and broccolini to the saucepan, and cook for a further 2 mins or until vegetables are just tender.
Just before serving, add kale leaves to saucepan and stir until wilted Serve this in shallow bowls and garnish with roasted mushrooms, coriander, spring onions and lime wedges on the side. Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe !.
