The Thai Flavored, Sprouted Moth Bean and Vegetable Soup was delicious, so this time I decided to try a theme of green curry. This gets even more green than my Green, Green Soup!
As usual, I made this up as I went. To me, Thai green curry is not complete without coconut milk, baby corn, bamboo shoots and green curry paste. And of course broccoli, Brussels sprouts, celery and kale bring out the green in the soup!
I ended up using more coconut milk that I originally envisioned, so it ended up a lot more creamy. The flavors are mild enough that it can be eaten as soup or serve with some warm Jasmine rice.
2/3 cup sprouted green gram
3-4 green onions, chopped
2 cups of vegetables: broccoli florets, sliced Brussels sprouts, baby corn, chopped celery, and sliced radish. Can also use snow peas, zucchini, asparagus, lemon grass, dried lime leaves, green or yellow bell pepper.
1 cup chopped kale
2 cups coconut milk, I used 1/2 creamed coconut and 1/2 lite coconut milk
2-3 tsp Thai green curry paste
salt to taste
1-2 tsp red chili in oil (optional)
2 cups water
some fresh chopped basil leaves
dash of lime juice
dash of sugar
salt to taste
Bring coconut milk, water and green curry paste to a boil. Add in sprouted green gram and continue to cook for 15-20 minutes. Add in the vegetables, except kale and continue to cook for 15-20 minutes. Season with salt and some sugar. Add in kale, fresh chopped basil and red chili in oil (optional) and cook for 5-10 minutes until the kale is wilted.
Drizzle some lemon juice and serve warm, with some fresh bread, bowl of Jasmine rice or with some crispy spring rolls!