Thai Coconut, Broccoli and Coriander Soup
Servings
4
Servings
4
Ingredients
  • 1/3cup thai green curry paste
  • 1 400ml can coconut milk
  • 3cups water
  • Sea salt and cracked black pepper
  • 500g broccoli floretschopped
  • 2cups baby spinach leavesplus more to serve
  • 2cups corriander leaves
  • 2 green shallotsshredded
  • crispy shallots or onionsto serve
Instructions
  1. Place the curry paste in a medium saucepan over medium heat and cook, stirring, for 1 minute or until fragrant. Add the coconut milk, water, salt and pepper and bring to a boil. Add the broccoli, cover and cook for 10 minutes or until the broccoli is tender. Remove from the heat and add the spinach leaves and half the cilantro.
  2. Using an immersion blender, blend the soup until smooth. Divide among serving bowls and top with the extra spinach, remaining coriander, fresh green shallots and crispy shallots.