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Ingredients
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2 medium yellow onions
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2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
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½ teaspoon salt, divided
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2 tablespoons Thai green curry paste (see Note)
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5 cups vegetable broth, store-bought or homemade
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8 cups gently packed spinach (about 6 ounces), any tough stems trimmed, divided
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2 cups water
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2 ½ cups oyster or shiitake mushrooms (about 4 ounces), trimmed
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2 large cloves garlic, chopped
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1 ½ cups 1-inch pieces trimmed green beans
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1 cup thinly sliced peeled broccoli stems
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5 scallions, sliced
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1 tablespoon finely chopped lemongrass (see Note)
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1 cup chopped fresh cilantro
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1 serrano chile, finely chopped
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2 tablespoons fresh lemon juice, or more to taste
Directions
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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.
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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.
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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.
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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.
Tips
To make ahead: Cover and refrigerate for up to 3 days.
Ingredient 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 chile.
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.
Nutrition Facts (per serving)
118 | Calories |
7g | Fat |
13g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Serving Size 1 2/3 cups | |
Calories 118 | |
% Daily Value * | |
Total Carbohydrate 13g | 5% |
Dietary Fiber 4g | 14% |
Total Sugars 5g | |
Protein 3g | 6% |
Total Fat 7g | 8% |
Saturated Fat 1g | 5% |
Vitamin A 3247IU | 65% |
Vitamin C 33mg | 36% |
Folate 98mcg | 25% |
Sodium 417mg | 18% |
Calcium 83mg | 6% |
Iron 2mg | 11% |
Magnesium 44mg | 10% |
Potassium 457mg | 10% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.