‘Feel Better’ Green Curry Soup Recipe

Kicking off my blog makeover with a new & improved version of my green curry soup recipe, you can find the old post here. I have learnt a lot since I last posted this recipe. Every day through trial & error I’m learning about lighting, layout & props and I love it! The day I took these shots, the weather was miserable & cloudy, this would have freaked me out over a year ago, but not this time.

When I first started this blog & winter rolled around I would get all stressed out about when I could take my photos. I would check my phone & plan my days of taking food photos around the ones with a sun icon. If it was cloudy or raining I would be devastated, thinking there wasn’t enough light to take photos. I was wrong. Now I have come to love cloudy wintery days with it’s naturally diffused winter light.

Now that the stress of re-designing a website is behind me I look forward to posting new recipes on a weekly basis. I have a few lined up ready to post, however, if you have something you would like to see please feel free to leave me a comment or drop me an email, [email protected]

I would like to say a special thank you to my friend Ness who created the hand-drawn banner at the top of my page, I love it! x

Also, the lovely Nicole of Nicole Anderson Photography, who took some new profile shots, something I haven’t done in 2 years! Thank you, Nicole x


Author: Tina Khoury (The Barefoot Housewife)
Category: soup



Curry Paste
1 red onion
2 thumb-size pieces of ginger
6 long green chili
4 cloves of garlic
2 bunches of fresh coriander (cilantro) & roots (reserve a few leaves for garnish later)
5 kaffir lime leaves
1 stick of lemongrass (white part only)

Curry Soup
400 ml coconut milk (homemade or packaged)
1 litre of vegetable stock (homemade or packaged)
700g of diced pumpkin (skin & seeds removed)
1 tin of organic lentils (washed & drained)


  1. In a mortar & pestle bash up all your curry paste ingredients for a chunky paste. If you prefer a smoother paste you could blitz in a food processor or high-speed blender. **This amount of curry paste makes enough for 2 curry soups below** Store half in the fridge or freezer for another meal!
  2. In a large pot heat a few tablespoons of oil on medium heat. Add half the curry paste & continue to fry for a few minutes.
  3. Add the coconut milk, vegetable stock & season with salt to your liking.
  4. Bring to the boil.
  5. Add the pumpkin, lower the heat & simmer for about 20 mins until tender.
  6. Add the lentils & simmer for a few more minutes.
  7. To serve add fresh coriander & chili (for extra heat I’ve used smaller red chili, however you could use the long green ones for a milder taste) & lastly a squeeze of lime. You could also throw in some green beans, spinach or broccoli at the very end with the lentils. It’s totally up to you!