Coconut Curry & Fava Bean Soup

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Thai Kitchen Coconut Curry and Fava Bean Soup
Fava beans, fresh 2 kg
Yellow Onion, diced 1 each
Extra virgin olive oil 30 mL
White wine 50 mL
Garlic cloves, slivered 2 each
Thai Kitchen Green Curry Paste 2 tbsp
Yellow potato, peeled and diced 1 each
Thai Kitchen Coconut Milk 1 L
Club House Oregano Ground 1/2 tsp
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Pepper, Black Ground 1/2 tsp
Canola oil 30 mL
Crème fraiche 200 mL
Nutmeg, whole and grated 1 each


This recipe was created for Club House for Chefs by: Spencer Thompson, Executive Chef of The Marc in Edmonton.

For the Thai Kitchen Coconut Curry & Fava Bean Soup: Shell fava beans, discarding the exteriors then blanch the fava pods in boiling, salted water. Shock beans in an ice bath. Peel each fava bean from the pod, by tearing one end and squeezing the bean out. Heat an appropriate sized pot, sauté the onion and garlic until translucent in the olive oil. Add the Thai Kitchen Green Curry Paste and Club House Oregano Ground and cook for thirty seconds, while stirring until it’s very fragrant. Add the white wine, then stir in the Thai Kitchen Coconut Milk and diced potato. Cook until the potato is tender, seasoning as you go with Club House Sea Salt, French Mediterranean and Club House Black Pepper, Ground as needed. Add the fresh fava beans and cook for another three minutes. Transfer the soup to a blender and puree until it’s very smooth. Adjust seasoning with Club House Sea Salt, French Mediterranean and Club House Black Pepper.

For Serving: Pour soup into bowls. Garnish with a dollop of crème fraiche and drizzle with Canola Oli and grated nutmeg.

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