Thai Vegetable Coconut Curry Soup | Recipe Cart | Recipe Cart

Ingredients

• 3 cups sliced mixed mushrooms (, 8 ounces (I used crimini and shitake))
• 1 ¾ cups sliced mixed peppers (, 8 ounces (I used shishito, red, jalapeno))
• 1 cup diced sweet onion (, 4 ounces)
• 2 teaspoons chopped garlic (, about 3 cloves)
• ½ teaspoon sea salt (, optional (curry paste has salt so if you’re low salt don’t add))
• 1 ¼ cups chickpeas (, rinsed and drained (about a 15 ounce can))
• ¼ cup chopped cilantro (, measure packed (about ¾ of an ounce))
• 2-3 tablespoons red curry paste (, adjust for your spice preference)
• 2 ¼ cups light coconut milk ((about 1 1/2 13.6 fluid ounce/403 ml cans))
• 2 ¼ cup veggie broth (, low sodium (or use regular and adjust salt))
• 1 tablespoons fresh lime juice
• 4 cups Asian style greens mix (, 5 ounce container (I used the Earthbound farm brand))
• 2 teaspoons rice vinegar (, can use white wine vinegar too)
• 1-2 teaspoons sesame oil (, adjust for personal preference (see note))
• 1 teaspoon lime juice
• ½ teaspoon crushed red pepper
• ¼ teaspoon sea salt