Thai Green Curry Rice Soup (Vegan + GF)

Thai Green Curry Rice Soup (Vegan + GF)

This Thai Green Curry Rice Soup is a cross between my Thai Green Curry Rice and Miso Brown Rice Soup – it’s warm and comforting, super nutritious and full of flavour! 

Thai Green Curry Rice Soup (Vegan + GF)

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.  

Thai Green Curry Rice Soup (Vegan + GF)

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.

Thai Green Curry Rice Soup (Vegan + GF)

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. 

Thai Green Curry Rice Soup (Vegan + GF)

Looking for more flavourful rice recipes? You might like my:

Thai Green Curry Rice Soup (Vegan + GF)

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.

Thai Green Curry Rice Soup (Vegan + GF)
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Thai Green Curry Rice Soup (Vegan + GF)
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

This Thai Green Curry Rice Soup is warm and comforting, super nutritious and full of flavour! 

Course: Main Course
Servings: 4
Calories: 241 kcal
Ingredients
For the curry paste*:
  • 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
For the soup:
  • 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)
Instructions
For the curry paste:
  1. Add all ingredients to a food processor or a blender (a hand-held blender also works well) and blitz until smooth
For the soup:
  1. Heat up oil in a large pan
  2. Add curry paste and lemongrass and fry for a few minutes until fragrant
  3. Add your vegetables of choice, stock cube, salt + pepper, agave syrup, coconut milk, along with enough water to just cover and mix well

  4. 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
  5. Add the cooked rice and heat for a few minutes until heated through - add a little extra water if you like 

  6. Ladle into bowls and enjoy immediately!

  7. Leftovers keep well covered in the fridge for up to a couple of days
Recipe Notes

*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
  • Broccoli
  • Chinese cabbage
  • Beansprouts
  • Carrots

For protein, you can add anything like edamame, tofu or chickpeas. 

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