Thai Vegetable Coconut Curry Soup

cupsliced mixed mushrooms , 8 ounces (I used crimini and shitake)

cupsliced mixed peppers , 8 ounces (I used shishito, red, jalapeno)

cupdiced sweet onion, 4 ounces

tspchopped garlic , about 3 cloves

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

cupchickpeas, rinsed and drained (about a 15 ounce can)

cupchopped cilantro, measure packed (about ¾ of an ounce)

- tbspred curry paste, adjust for your spice preference

cuplight coconut milk(about 1 1/2 13.6 fluid ounce/403 ml cans)

cupveggie broth, low sodium (or use regular and adjust salt)

tbspfresh lime juice

cupAsian style greens mix, 5 ounce container