Thai Coconut, Broccoli and Coriander Soup
4.5
(106)
donna hay magazine, photography by William Meppem
The perfect quick-fix dinner for chillier nights when you want something warming but don't have much time to cook—the combination of feel-good greens and creamy coconut is a real winner.
Recipe information
Yield
4 Servings
Ingredients
1/3 cup store-bought green curry paste
1 (13.5-ounce) can coconut milk
3 cups water
Sea salt and cracked black pepper
1 pound broccoli florets, chopped
2 cups baby spinach leaves, plus more to serve
2 cups cilantro leaves
2 scallions, shredded
Store-bought crispy shallots or onions, to serve
Preparation
Step 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.
Step 2
Using an immersion blender, blend the soup until smooth. Divide among serving bowls and top with the extra spinach, remaining cilantro, scallions and shallots.
Reprinted from Donna Hay Magazine. Published by News Life Media. All rights reserved.
Recipe notes
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