Thai Vegetable Coconut Curry Soup

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

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

½ cupdiced sweet onion, 4 ounces

1 teaspoonschopped garlic , about 3 cloves

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

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

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

1 ¼ tablespoonsred curry paste, adjust for your spice preference

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

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

½ tablespoonsfresh lime juice

2 cupsAsian style greens mix, 5 ounce container