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Recipe from Function Brewing

Thai Yellow Curry Vegetable Soup

Serves 4-6.

Curry Paste

  • 3 serrano chile peppers (or more or less for desired spiciness), diced
  • 1 medium shallot, peeled and diced
  • 1 head of garlic cloves, peeled
  • 2-inch piece galangal (approx. 1 to 1½ oz)
  • 1-inch piece ginger (approx. 1½ oz)
  • 1½ t ground coriander
  • 3 stalks lemongrass (only use inner tender core, discard rough outer stems), minced
  • 1 T ground turmeric
  • 1½ T curry powder
  • 1 T minced cilantro leaves/stems


  • 5 c mixed vegetables chopped (we used sweet peppers, green beans, sweet potatoes, and kale)
  • 3 T neutral cooking oil
  • 4 c vegetable stock
  • 1, 13.5 oz can coconut milk
  • 6 T brown sugar
  • 4 T white vinegar
  • salt to taste

Pulse all curry paste ingredients in the bowl of a food processor until a paste forms, heat cooking oil in a medium stock pot over medium-high heat for one minute. Add paste and briefly saute it in the oil until aromatic (approx. 1-2 minutes). Add the mixed vegetables and briefly saute for an additional few minutes. Add vegetable stock to pot. As soon as the stock begins to boil, burn heat down to medium low and allow to simmer until all vegetables are tender. Remove soup from heat and stir in coconut mil, vinegar, sugar, and salt. Suggested garnishes: toasted cashews, sliced scallions, cilantro leaves, and/or Thai basil leaves