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There is a vegetarian restaurant in my home state of Kentucky in Louisville that I always go to when I visit my family. The restaurant is called Roots and they have the most amazing coconut green curry soup I've ever had. I wanted to create a similar version since I live so far away. Although mine isn't quite as good as theirs, it's pretty close. I made it for my friend who was visiting from Louisville and loves the soup at Roots, and she gave it a big thumbs up!
This is so simple to make and is very satisfying. Give it a whirl and I think you will agree that it's pretty yummy.
Ingredients:
Directions:
Bon appetit!
This is so simple to make and is very satisfying. Give it a whirl and I think you will agree that it's pretty yummy.
Ingredients:
- 1 can of organic coconut milk
- 1 jar of Thai Kitchen green curry paste
- 1 container of organic low sodium vegetable broth
- 1 onion, diced
- 1-3 cloves of minced garlic
- 6 inch piece of lemongrass (optional)
- 2 large sweet potatoes, cubed
- 2 cups of other chopped veggies of choice - broccoli, peas, green beans, carrots, etc.
- 1 block of organic tofu, cubed (optional)
Directions:
- Sauté onions and garlic in a little veggie broth until soft. Continue adding more broth as needed.
- Add the sweet potatoes and sauté a few more minutes.
- Add the remaining ingredients except the coconut milk, including the remainder of the vegetable broth, and bring to a boil.
- Lower heat and allow to simmer until the potatoes are cooked.
- Add the coconut milk and stir.
- Remove the lemongrass and discard.
- Serve up bowls and savor the flavors.
Bon appetit!
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