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Green Curry Soup with Cilantro-Matcha Garnish Purée

Green Curry Soup with Cilantro-Matcha Garnish Purée

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 of Keep Kitchens.

Kato Matcha Soup Canada

Prep time: 40 mins
Servings: 4-6 

Equipment you will need:

  • Baking sheet
  • Blender
  • Large Pot

To Roast:

  • 2 Large zucchinis
  • ½ Garlic bulb
  • 1 Tablespoon Oil of choice

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.



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