Thai Vegetable Coconut Curry Soup

1 ½ cups sliced mixed mushrooms , 8 ounces (I used crimini and shitake)

1 cups sliced mixed peppers , 8 ounces (I used shishito, red, jalapeno)

½ cup diced sweet onion , 4 ounces

1 teaspoons chopped garlic , about 3 cloves

¼ teaspoon sea salt , optional (curry paste has salt so if you’re low salt don’t add)

⅔ cups chickpeas , rinsed and drained (about a 15 ounce can)

⅕ cup chopped cilantro , measure packed (about ¾ of an ounce)

1 ¼ tablespoons red curry paste , adjust for your spice preference

1 ⅕ cups light coconut milk (about 1 1/2 13.6 fluid ounce/403 ml cans)

1 ⅕ cup veggie broth , low sodium (or use regular and adjust salt)

½ tablespoons fresh lime juice

2 cups Asian style greens mix , 5 ounce container (I used the Earthbound farm brand)

Salad hack:

2 cups Asian style greens mix , 5 ounce container (I used the Earthbound farm brand)

1 teaspoons rice vinegar , can use white wine vinegar too

¾ teaspoons sesame oil , adjust for personal preference (see note)

½ teaspoon lime juice

¼ teaspoon crushed red pepper

⅕ teaspoon sea salt

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