EatingWell


What's This?
Serving size 6
Prep Time
Total Time

Ingredients

2 medium yellow onions2 ⅔ Tbsp 2 tablespoon plus 2 teaspoon extra-virgin olive oil, divided½ tsp salt, divided2 Tbsp Thai green curry paste (see Notes)5 cup vegetable broth, store-bought or homemade8 cup gently packed spinach (about 6 ounces), any tough stems trimmed, divided2 cup water2 ½ cup oyster or shiitake mushrooms (about 4 ounces), trimmed2 large clove garlic, chopped1 ½ cup 1-inch pieces trimmed green beans1 cup thinly sliced peeled broccoli stems5 scallion, sliced1 Tbsp finely chopped lemongrass (see Notes)1 cup chopped fresh cilantro1 serrano chili, finely chopped2 Tbsp fresh lemon juice, or more to taste

Directions

1. Quarter onions lengthwise, then thinly slice crosswise. Heat 2 tablespoons oil in a soup pot or Dutch oven over medium-high heat. Add the onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions are soft and beginning to brown, 6 to 8 minutes. Stir in green curry paste and cook, stirring, for 3 minutes. Stir in 4 cups broth; bring to a gentle simmer.

2. Meanwhile, coarsely chop 4 cups spinach. Combine the remaining 4 cups spinach with water in a blender; puree until the spinach is chopped to confetti. Cut mushrooms into 1/4-inch strips.

3. Heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add garlic and cook, stirring until fragrant, about 30 seconds. Add the mushrooms and cook, stirring, until the liquid cooks away and the mushrooms begin to color, 4 to 6 minutes.

4. Stir the mushroom mixture and green beans into the pot; return to a simmer and cook for 5 minutes. Stir in broccoli stems, scallions and lemongrass; return to a simmer and cook for 3 minutes more. Stir in the chopped and pureed spinach, cilantro and a big pinch of serrano. Return to a simmer, cover and cook just long enough to wilt the spinach, about 1 minute. Add up to 1 cup additional broth if a thinner consistency is desired. Add lemon juice; taste and add more salt, serrano and/or lemon juice, if desired.

Notes: Look for prepared green curry paste—a fiery mixture of green chiles and Thai seasonings—in the Asian section of large supermarkets. The heat and salt level can vary widely depending on brand. Be sure to taste as you go; if you like your curry very spicy, you can turn up the heat by using a little more fresh serrano chili.

Look for lemongrass—a woody, scallion-shaped herb with an aromatic lemon flavor—in the produce department of well-stocked supermarkets. To use, trim off the root end and grassy top. Peel off the woody outer leaves. Thinly slice the softer inner stalk, then finely chop.

To Make Ahead: Cover and refrigerate for up to 3 days.

More From Kitchen Daily:

Butternut Squash and Brussel Sprout Fried Rice Butternut Squash and Brussel Sprout Fried Rice
Butternut Squash and Brussel Sprout Fried Rice
Soba Noodle Bowl with Garlic Sesame Ginger Tamari Sauce Soba Noodle Bowl with Garlic Sesame Ginger Tamari Sauce
Soba Noodle Bowl with Garlic Sesame Ginger Tamari Sauce
Red Cabbage Salad with Crispy Spring Onions and Potato Sticks Red Cabbage Salad with Crispy Spring Onions and Potato Sticks
Red Cabbage Salad with Crispy Spring Onions and Potato Sticks

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 127 11%
  • Calories from fat 63 26%
  • Total Fat 7gm 5%
  • Sodium 622mg 16%
  • Total Carbohydrates 14gm
  • Fiber 4gm
  • Protein 4gm
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Soup, Lunch, Diabetic, Gluten Free, Healthy, Vegetarian, Vegetable, Rice, Broccoli, Asian, Easy, Entertaining

Terms of Service | Privacy Policy Corporate Site | Advertise With Us