by Dr. Bianca Drennan, ND
This recipe calls for you to make your own green curry paste. Although I do believe that this homemade version tastes better and fresher than store bought, feel free to substitute your favourite brand of thai green curry paste. This soup is incredibly fragrant and flavourful, with loads of immune supporting ingredients from the garlic, ginger, lemongrass, chilli, and mushrooms. It is the perfect soup for when seasons change. Cilantro is also a great detoxifying herb, which is great to include at the beginning of spring. This is a super clean soup that you can feel good and satisfied about eating. There are no noodles in this dish because the enoki mushrooms almost mimic noodles once they have softened in the broth. I prefer large tiger shrimp for this, but choose whatever size you have available. It is also delicious with chicken, either pre-cooked or raw (cook in the broth longer if using raw). You can also make this soup vegetarian by using tofu and/or topping it with a soft boiled egg.
Green Curry Paste
- 2 inch piece ginger, peeled and roughly chopped
- 2 garlic cloves, peeled
- 1 stalk lemongrass, outer tough layers removed, stalk roughly chopped
- 1 small bunch fresh coriander, leaves and roots reserved separately
- 2 shallots, peeled and quartered
- 1 medium green chilli, seeds removed, roughly chopped
- 3 fresh kaffir lime leaves
- Zest of 2 limes, limes reserved for soup
- 1 tbsp coconut oil
- 4 cups low-sodium chicken stock
- 400ml/14fl oz can full fat or light coconut milk
- 3 tbsp fish sauce
- 2 packs enoki mushrooms, roots trimmed
- Large handful shiitake mushrooms, stems removed, caps sliced
- Large handful sugar snap peas
- Small bunch baby bok choy, leaves separated
- 1 lb. shrimp, shelled and deveined
- Juice of 2 limes (reserved from curry paste)
- Salt and freshly ground pepper, to season
- Small handful thai (or regular) basil leaves
- Small handful cilantro leaves
- 1 green chilli, thinly sliced, seeds removed if desired
- Lime wedges
Paste: Blend all paste ingredients in a blender or food processor until smooth. Spoon into a bowl and reserve.
Soup: Heat the coconut oil in an large pot. Once melted, add the curry paste and fry over a medium heat for 2-3 minutes. Stir in the coconut milk and fish sauce. Add chicken stock and bring to a simmer. Add the mushrooms, sugar snap peas, and bok choy, and cook for 2-3 minutes. Add the shrimp, and cook in the broth for 3-4 minutes, or until the shrimp have turned pink and opaque. Add the lime juice, and season to taste with salt and pepper. Divide the soup between 4 bowls, and garnish with basil, cilantro, and green chilli. Serve each bowl with a lime wedge.
Dr. Bianca Drennan ND, has been providing nutritional consulting and naturopathic medicine services at Pacific Wellness and is available for appointments five days a week. If you would like to detoxify and trim your body for Summer, improve your lifestyle or address certain health concerns please call us at 416-929-6958 or submit your online appointment request to arrange your initial appointment. The naturopathic appointments are covered by most employee benefits.