Place heavy bottomed sauce pan on medium high heat and add olive oil.
When oil begins to shimmer and dance add ginger, garlic, onion and green curry paste.
Allow mixture to cook for up to 10 minutes, stirring and scraping bottom of pan with wooden spoon to free up brown bits, this is where the magic happens with this soup!
When mixture begins to brown, add salt, continue to cook.
When mixture has browned and appears dry and moisture has been sweated out, add chicken broth, coconut milk.
Simmer for 25 minutes. Taste broth and adjust salt level to taste, add chopped fruit, leeks and leftover grains, simmer 5 more minutes.
(optional immersion blend) Pour soup into your nicest bowls and garnish with freshly squeezed limewedge. Enjoy!