Green Coral Coconut Curry Soup
Velvety coconut broth, warm with turmeric and ginger, finished with fresh Green Coral that wilts gently into the bowl.
Velvety coconut broth, warm with turmeric and ginger, finished with a heap of fresh Green Coral that wilts gently into the bowl. This soup takes 20 minutes and tastes like it took all afternoon.
Method
- Bloom the curry paste. Heat coconut oil in a deep pan over medium heat. Add curry paste and lemongrass. Fry, stirring, for 2 minutes until fragrant and beginning to darken.
- Add liquids. Pour in coconut milk and stock. Add kaffir lime leaves if using. Stir and bring to a gentle simmer.
- Season. Add fish sauce and sugar. Taste and adjust — it should be lightly salty, faintly sweet, and warmly spiced.
- Simmer. Cook for 10 minutes on low heat to let flavours meld. Remove lemongrass.
- Add the greens. Drop in Green Coral leaves. They will wilt in 1–2 minutes.
- Serve. Ladle over rice or noodles. Finish with fresh lime juice, coriander, and chilli.
Aeroveg tip: Add Green Coral at the very end — even 30 extra seconds turns it from bright and tender to dull and limp. Wilt it just enough to soften, then serve immediately.