This is it. It is now spring in Arizona. The fruit trees are starting to bud, the seeds are sprouting. And this weather inspired this refreshing Green Spring Soup. The flavors in the soup, based off of coconut milk, ginger, garlic, and lemongrass, scream nice weather. You could use other vegetables that cook somewhat quickly, as this soup is ready fast! Longest thing is mincing and chopping. I served my soup over some somen noodles by Hakubaku, an Australian company. It seems to be a cross between soba and ramen noodles. They were very good, but any type of Asian noodles would work here. Ramen, soba, pad thai noodles, all good choices! I hope you enjoy this soup as much as my family did!
- 2 teaspoons coconut oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon lemongrass, minced
- 1/2 bunch asparagus, cut into 1″ lengths
- 2 small zucchini, cut in half lengthwise and then sliced thin into half moons
- 3 heads baby bok choi, stems and leaves separated, stems diced and leaves torn if too big
- 5 cups vegetable broth or mushroom stock
- 1 can full fat coconut milk
- 2 teaspoons green curry paste
- 4 cups shiitake mushroom caps, sliced thin, about 1/4″
- 2 limes, cut into quarters
- 1 jalapeño chile, sliced into thin strips
- 1 10 oz package Asian noodles (soba, ramen, pad thai), cooked according to package directions
- Salt and pepper, to taste
- To garnish: fresh cilantro, fresh basil, mung bean sprouts, and raw peanuts, toasted
In a soup pot, heat the coconut oil over medium-high heat. Add the garlic, ginger, and lemongrass, and sauté for 2 minutes, while stirring.
Add the asparagus, the zucchini, and the bok choi stems, and cook, stirring, 3 minutes more.
Add broth, coconut milk, green curry paste, and salt and pepper to taste. Bring to a boil and add mushrooms. Reduce the heat to a simmer and cook for 4-5 minutes until the mushrooms are cooked.
Add the bok choi leaves and turn off the heat. Taste and adjust for salt and pepper. Sprinkle with the juice of half a lime and add the chile.
To serve, put some noodles in a shallow bowl. Top with some soup and garnish with cilantro, basil, bean sprouts, toasted peanuts, and lime quarters. Bon appétit!
Karine | veganblondes.com