Thai coconut broccoli soup

Recipe from: 05 May 2015
recipes, soup, Thai, vegetarian

Ingredients 8
Servings 1
Minutes 00:15


Serving Change
  • 50
    green curry paste
  • 1
    400ml can reduced fat coconut milk
  • 500
  • 450
    broccoli, chopped
  • 200
    baby spinach (reserve some leaves for garnish)
  • salt and pepper to taste
  • 1
    spring onion, sliced
  • coriander leaves



Place the curry paste in a saucepan and cook over a medium heat for 1 minute.
Add the coconut milk and water and bring to the boil.
Add the broccoli and cook for 10 minutes until tender.
Add the spinach and cook for another 2 minutes until the spinach is wilted.
Remove from the heat and using a hand held stick blender, blend the soup until smooth.
Season with salt and pepper.
Divide between 4 serving bowls and garnish with the rest of the spinach leaves, coriander and spring onion.
Serve immediately.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



Read more on: thai  |  soup  |  recipes

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.