With the colder months just round the corner, I thought it was the perfect time to post this cosy soup. Eating this dish feels just like a hug in a bowl, but unlike a lot of other comfort foods (hello, Mac and Cheese), it’s also really colourful and boasts a kaleidoscopic flavour profile – it’s a little spicy, incredibly aromatic and subtly coconutty.
This Thai Green Curry Rice Soup is also healthy, nourishing and veggie-packed. I like to use brown rice for extra fibre and nutrients, and also because it adds a wonderful texture and really soaks up the other flavours well.
The base of this dish is Thai green curry paste – I love to made my own because it’s fresher (so more flavoursome) but you can use any shop-bought one too and it will work fine.
Then you can add whatever vegetables you want – I used shiitake mushrooms, broccoli, Chinese cabbage, beansprouts and carrots, but anything else you happen to have in the fridge would also work well. For protein, you can add anything like edamame, tofu or chickpeas.
Looking for more flavourful rice recipes? You might like my:
- Portuguese Tomato Rice
- Thai Green Curry Rice
- Pumpkin Chestnut Edamame Risotto
- Yellow Turmeric Rice
- Chickpea Pumpkin Biryani
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
This Thai Green Curry Rice Soup is warm and comforting, super nutritious and full of flavour!
- 30 g (1oz) fresh coriander (stalks included)
- 30 g (1oz) fresh basil
- Juice of 1 lime
- 1 onion
- 2 garlic cloves
- 1 cm ginger, peeled
- 2 heaped teaspoons curry powder
- 2 teaspoons cumin
- Chilli powder, to taste
- Salt + pepper, to taste
- 1 tablespoon coconut oil (or sub vegetable or rapeseed oil)
- 3 tablespoons curry paste (if using shop-bought curry paste, the amount you need to use will vary depending on the brand and ingredients used)
- 1 stick of lemongrass**, roughly chopped
- Quick-cooking vegetables of choice***
- 1 vegetable stock cube (ensure gluten-free if necessary)
- Salt + pepper, to taste
- 1 teaspoon agave syrup (or sub any other sweetener)
- 200 ml (1 cup) tinned coconut milk
- 200 g (7oz) cooked brown rice ( or sub Thai Jasmine rice)
- Add all ingredients to a food processor or a blender (a hand-held blender also works well) and blitz until smooth
- Heat up oil in a large pan
- Add curry paste and lemongrass and fry for a few minutes until fragrant
Add your vegetables of choice, stock cube, salt + pepper, agave syrup, coconut milk, along with enough water to just cover and mix well
- Bring to the boil, and once boiling, turn down the heat, and leave to simmer for about 5 minutes until the vegetables are cooked through
Add the cooked rice and heat for a few minutes until heated through - add a little extra water if you like
Ladle into bowls and enjoy immediately!
- Leftovers keep well covered in the fridge for up to a couple of days
*Leftover curry paste keeps well in the freezer
**If you can't get hold of lemongrass, substitute with the juice and zest of half a lemon instead. If your shop-bought curry paste already has lemongrass in it, there's no need to use it
***Use any vegetables you like. I used:
- Shiitake mushrooms
- Chinese cabbage
Thanks for reading! If you’d like to receive a FREE COPY of my ebook of the 10 most popular recipes on my blog, you can sign up here.