Green Curry Lemongrass Soup with Vermicelli

I made this yesterday to celebrate St. Patrick's day with a healthy dose of greens. I loved the color and it tasted fabulous!

Green Curry Lemongrass Soup with Vermicelli (serves ~6)

  • 1 yellow onion, small diced
  • 1 tbsp olive oil
  • 4 cups vegetable broth
  • 1 package of vermicelli noodles
  • 1 clove garlic
  • 1 stalk of lemongrass
  • 1 can of coconut milk
  • 1 cup of baby spinach
  • 1/2 tsp of salt
  • 2 tsp curry powder
  • 4 cups baby spinach
  • 1 1/2 cups bean spouts
  • Salt to taste
  • Red pepper flakes to taste
  • Chopped scallions as a garnish

Gently warm olive oil in a large sauce pan and add diced onion. Heat until onion softens and add 4 cups of vegetable broth-allow to simmer lightly. In a separate pot, boil water (add salt) and prep the vermicelli noodles according to their instructions. Prep the lemongrass by removing the outer tough layers and chop the rest into medium pieces. Add chopped lemongrass, garlic, coconut milk, 1 cup baby spinach, 1/2 tsp salt and 2 tsp curry powder to vitamix/high powered blender and blend until totally smooth and evenly mixed. Add the lovely green mixture to the simmering vegetable broth and stir. Next, add the cooked and strained vermicelli noodles, 4 cups baby spinach and 1 1/2 cups bean spouts to the soup and mix. Season with salt to taste and garnish with red pepper flakes and chopped scallions.