Thai coconut broccoli soup

4 servings Prep: 15 mins, Cooking: 15 mins

By Food24 May 08 2015
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Ingredients (8)

50 g green curry paste
1 coconut milk — tinned, reduced fat
500 ml water
450 g broccoli — chopped
200 g spinach — baby
salt and freshly ground black pepper — to taste
1 spring onions — sliced
fresh coriander
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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.

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