Thai (Green Curry Coconut) Soup

• 1 tablespoon butter
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 1/2 red onions, chopped
• 2 celery ribs, chopped
• 2 large carrots, sliced thin
• 10 large mushrooms, sliced
• 1/2 red pepper, chopped
• 1/2 stalk lemongrass, minced
• 1 cup kale or 1 cup spinach leaves, chopped
• 1 cup green beans, trimmed and cut in half
• 2 cups cooked cubed chicken
• 2 (450 ml) cans coconut milk
• 900 ml chicken broth or 900 ml vegetable broth
• 1 tablespoon green curry paste
• 1/3 cup fresh cilantro, chopped
• 1 teaspoon fish oil

1. Melt butter in large stock pot.
2. Add garlic, ginger, onions, celery and cook until tender.
3. Add the rest of the vegetables and simmer 10 minutes longer.
4. Add the broth, milk and curry paste.
5. Simmer for 15 minutes.
6. Add fish oil and cilantro to taste.

butter, garlic, fresh ginger, red onions, celery, carrots, mushrooms, red pepper, stalk lemongrass, kale, green beans, chicken, coconut milk, green curry, fresh cilantro, fish oil

Taken from www.food.com/recipe/thai-green-curry-coconut-soup-260207 (may not work)