Green Curry Broth with Veggie Ribbons & Roasted Mushrooms 

Green Curry Broth with Veggie Ribbons & Roasted Mushrooms

By: Lee Holmes

Infused with the invigorating flavours of green curry, this aromatic broth with veggie ribbons and roasted mushrooms is the perfect entree

Ingredients

• 250g mushrooms (such as button or cermini), sliced
• 2 tbsp olive oil, divided
• Salt & pepper to taste
• 2-3 green chillies, chopped, adjust to taste
• 2 stalks lemongrass, chopped (white part only)
• 3 cloves garlic, minced
• 2 shallots, chopped
• 1 thumb-sized piece of ginger, peeled & chopped
• 1 bunch coriander, chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp coconut sugar
• Zest & juice 1 lime
• 1 tbsp olive oil
• 1 tbsp tamari
• 400mL coconut milk
• 3 cups vegetable stock
• 2 zucchinis, peeled into ribbons
• 1 carrot, peeled into ribbons
• 1 bunch broccolini, thinly sliced
• 1 cup kale, thinly sliced
• Lime wedges, to serve

Method

• Preheat oven to 200°C. Toss sliced mushrooms with a little olive oil, salt and pepper on a baking sheet. Roast for 15-20 mins until golden brown and slightly crispy. Set aside.
• Place all curry paste ingredients in a food processor or blender. Blend ingredients until a smooth paste forms. If needed, you can add a little water to help with blending.
• In a large saucepan, heat a bit of oil over medium heat. Stir in green curry paste and cook for about 1 min, stirring constantly
• Pour in coconut milk and vegetable stock. Stir well to combine.
• Bring soup to a simmer and cook for about 10-15 mins.
• Add zucchini, carrot and broccolini to the saucepan, and cook for a further 2 mins or until vegetables are just tender.
• Just before serving, add kale leaves to saucepan and stir until wilted
• Serve this in shallow bowls and garnish with roasted mushrooms, coriander, spring onions and lime wedges on the side.

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.