Thai (Green Curry Coconut) Soup

This has wonderful Thai creamy flavour. Don't let the long list of ingredients deter you. It's very easy to make and the veggies can be substituted for whatever you have on hand.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1  tablespoon butter
• 4  garlic cloves, minced
• 1  tablespoon fresh ginger, minced
• 1 1⁄2 red onions, chopped
• 2  celery ribs, chopped
• 2  large carrots, sliced thin
• 10  large mushrooms, sliced
• 1⁄2  red pepper, chopped
• 1⁄2 stalk lemongrass, minced
• 1  cup kale or 1  cup  spinach leaves, chopped
• 1  cup green beans, trimmed and cut in half
• 2  cups  cooked cubed chicken
• 2 (450 ml) cans coconut milk
• 900  ml chicken broth or 900  ml vegetable broth
• 1  tablespoon green curry paste
• 1⁄3 cup fresh cilantro, chopped
• 1  teaspoon  fish oil

Directions

1. Melt butter in large stock pot.
2. Add garlic, ginger, onions, celery and cook until tender.
3. Add the rest of the vegetables and simmer 10 minutes longer.
4. Add the broth, milk and curry paste.
5. Simmer for 15 minutes.
6. Add fish oil and cilantro to taste.