If you find yourself using pre-made green curry paste (my preferred brand is Mae Ploy), you will discover that the paste will create 3-4 meals, but it has a limited refrigeration shelf life of 2-3 weeks. You can be creative in creating dishes with the paste so that it is not wasted. Here, I made another soup. I’ll post a more traditional curry recipe that uses lite coconut milk in the near future.

I’m a huge fan of wild rice. Compared to brown rice, wild rice is higher in protein and lower in carbohydrates—that means it has a significantly lower glycemic load. It’s also higher in vitamin A and folic acid but not quite as high in minerals. And even though it’s quite low in total fat, wild rice is also a decent source of omega-3s, and has a great omega-3 to omega-6 ratio.


  1. In a large stock pot, over medium high heat, cook celery, carrots, onion, green onion heads (the white section – the tops will be used later), jalapeno, and garlic.
  2. Once the vegetables become tender, add the green curry paste, and mix with the vegetable mix.
  3. Add the stock.
  4. Add the rest of the vegetables, except for the spinach.
  5. Bring broth to a boil. Cover, and reduce to simmer.
  6. In another pan, over medium heat, add the white wine, lemon zest and lemon juice. Add the shrimp. Add ground pepper to taste (Note: I cook the shrimp separate from the stock so that the shrimp captures a taste of its own. You can, however, throw in the white wine, lemon zest, lemon juice and shrimp into the stock to cook.) The shrimp should take only a few minutes to cook.
  7. Once the shrimp is cooked, add shrimp and the cooking liquid to the stock.
  8. Add the spinach and the extra soft tofu to the stock. Cook the stock for an additional 15 minutes.
  9. To serve, place a large spoonful of the cooked wild rice in your serving bowl. Ladle soup over the rice and add some fresh chopped green onion stalks.


  • 8 cups of stock (vegetable or chicken)
  • 1 package of Korean extra soft tofu (click on the link for an image of this ingredient)
  • 4 tbsp green curry paste
  • 1/2 lb of shrimp, tail-on
  • 1 can of bamboo shoots
  • 2 cups of frozen corn
  • 1 cup of frozen edamame
  • 2 carrots
  • 2 stalks of celery
  • 1 jalapeno, minced
  • 6 cloves of garlic, minced
  • 1 cup onion, chopped
  • 3 green onions, chopped
  • 1 cup of white wine
  • Fresh ground pepper
  • 1 lemon, juice and zest
  • 1 cup spinach, minced
  • 1 cup cooked wild rice