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Spicy coconut broccoli soup

recipes, soup, Thai, vegetarian

Ingredients 8
Servings 4
Time 15 min


  • 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


15 min

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 Heinstirred.
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Read more on: thai  |  soup  |  recipes


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