Green Coconut Curry Soup

Cooking Time

25 minutes

Prep Time

30 minutes

Serving Size

4 servings

Vegan

Aromatic and vibrant, Green Curry Soup is a comforting bowl that’s as satisfying as it is flavorful. Tender jackfruit, colorful bell peppers, zucchini, and eggplant simmer in a silky coconut milk broth infused with fresh green curry paste. A squeeze of lime and a sprinkle of Thai basil add the perfect finishing touch to every spoonful.

The secret to this soup’s rich, velvety curry paste? Wesson Vegetable Oil. Its neutral flavor and high-quality texture help the aromatics blend smoothly and release their full depth of flavor, giving this curry its irresistible aroma and taste.

Served over tender rice noodles and topped with crisp bean sprouts, this plant-forward soup is a simple yet impressive way to bring restaurant-worthy comfort to your table.

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CONTAINS:

coconut milk

Ingredients

Wesson's Green Curry Paste

Cilantro 1 bunch, including stems.

Thain green chilis 3 or 4, adjust to taste.

Shallot, small 1 .

Garlic cloves 5 .

Lemongrass, sliced 1/4 cup.

Fresh ginger, peeled 2 inch piece.

Ground coriander 1 tsp.

Ground cumin 1 tsp.

Ground turmeric 1/2 tsp.

Lime zest 1 lime.

Wesson Vegetable Oil 1/4 cup.

Green Curry Soup

Green Curry Paste 1 recipe (above).

Wesson Vegetable Oil 2 tbsp.

Kosher salt 2 tsp.

Jackfruit, in brine 1 can, drained and rinsed.

Long eggplant 2 cups, diced.

Bell pepper, diced 2 cups.

Zucchini, diced 1 cup.

Coconut milk 13 1/2 oz can.

Water 3 cups.

Sugar 2 tbsp.

Soy sauce 2 tbsp.

Fresh lime juice 3 tbsp.

Wide rice noodles 8 oz package.

Bean sprouts 2 cups.

Thai basil leaves 1/2 cups, torn.

Method

Wesson's Green Curry Paste

Combine all ingredients in a blender or food processor.

Blend into a smooth paste. This may require stopping and scraping down the sides of the blender several times.

Chef’s Tip: take your time blending. It may take a few minutes to break down the more fibrous ingredients like lemongrass.

Storage Note: The full batch of green curry paste is used in this recipe. The paste freezes well – consider doubling the recipe and storing extra paste in an ice cube tray or a sealed container.

Green Curry Soup Base

Heat Wesson Vegetable Oil in a large heavy-bottomed pot over medium heat. Add the entire batch of curry paste and sauté until fragrant and starting to sizzle, about 3 minutes.

Add the coconut milk, water jackfruit, sugar, and soy sauce. Stir well and bring to a simmer. Simmer for 10 minutes to infuse the broth.

Assembly Method

Add the eggplant, bell pepper, and zucchini. Continue simmering for about 10 more minutes, or until the vegetables are tender.

While the soup is simmering, cook the rice noodles according to package directions. Drain the rinse with cool water, then toss with 1 tsp Wesson Vegetable Oil to prevent sticking. Divide the noodles evenly between 4 servings bowls.

Remove the soup from heat and stir in the lime juice. Taste and adjust the seasoning with additional lime juice, soy sauce, or sugar as needed.

Ladle the hot soup over the rice noodles. Garnish with bean sprouts and torn Thai basil.