Green Curry Soup with Cilantro-Matcha Garnish Purée

The weather is still freezing cold and the snow seems to never end! So, why not warm up and increase your energy with this phenomenal spicy Thai-inspired soup? Another fantastic recipe by our friend Carla Riley.

Prep time: 40 mins
Servings: 4-6 

Equipment you will need:

Preparation:

1. 1. Preheat oven to 400 degrees
2. Cut zucchinis and garlic in half
3. Drizzle oil to fully coat vegetables
4. Bake for 25-30 minutes
5. Make the Cilantro-Matcha Garnish while vegetables roast
6. Once vegetables are fully roasted blend until smooth.
7. Add the following into a pot: - ½ Teaspoon Oil - ½ Shallot chopped - ½ Tablespoon Ginger grated - 2 Tablespoons Green Curry Paste - ½ Cup Coconut Milk or Cream - Zest from Whole Lime - 1 Litre Water
8. Gently sauté ginger and shallots until shallots are cooked through
9. Add the remaining ingredients in the order they appear and bring soup to a gentle boil.
10. Top with garnish and serve.

Garnish:

Add the following in a blender in this order:

- ¼ Cup Water

- 3 Tablespoon (½ lime) Fresh lime juice

- 1 ½ Tablespoon Oil

- ½ Shallot Chopped

- 1 Clove Garlic

- 1 ½ Tablespoons Genuine Tea Matcha Powder

- 1 Cup Cilantro (washed well and chopped use lots of stems)

- 6 Fresh Mint Leaves (optional)

- ¼ Teaspoon of Salt

Blend all ingredients until you get a bright green purée

*Garnish can be used as a salad dressing or a sauce for sandwiches, meats and vegetables.