For this recipe I used pre-made green curry paste. My brand of choice is Mae Ploy. I prefer this brand because it’s the tastiest and has one of the lower sodium contents compared to others. But, it also contains shrimp, so this is not a vegetarian recipe.


  1. In a large soup pot, sauté celery, carrot, onions, and jalapeños in some oil.
  2. Once vegetables are tender, add the green curry paste. Mix into the vegetables. Add broth.
  3. Add all other ingredients. Bring soup to a boil. Reduce and simmer for 20 minutes.


  • 4 tbsp green curry paste
  • 7-8 cups of vegetable broth
  • 1 large onion, chopped
  • 3 cups oyster mushrooms
  • 1 cup thinly sliced broccoli stems
  • 2 jalapeños , chopped
  • 3 tbs lemon juice
  • 1/2 cup cilantro
  • 1/2 lb of green beans
  • Fresh ground lemon peppercorn
  • cup chopped cabbage
  • 1 can of baby corn
  • 1 can of bamboo shoots
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 1 package of extra soft tofu