Thai Broccoli Coconut Soup
A vibrant quick-fix dinner for chilly nights. This creamy soup combines feel-good greens like broccoli and baby spinach with silky coconut milk and punchy green curry for a warming, flavorful meal that's ready in under 30 minutes.
Instructions
- 1
Place green curry paste (0.33 cup) in a medium saucepan over medium heat and cook, stirring, for 1 minute until fragrant.
- 2
Add coconut milk (1 can), water (3 cup), sea salt (1 pinch), and cracked black pepper (1 pinch) and bring to a boil. Stir in broccoli florets (450 g), cover, and cook for 10 minutes or until tender.
- 3
Remove from heat and add baby spinach (1 cup) and fresh coriander (1 cup). Use an immersion blender to blend the soup until smooth.
- 4
Divide among bowls and top with remaining baby spinach (1 cup), fresh coriander (1 cup), scallions (2), and fried shallots (1).
Nutrition Facts
Per portion