Recipe Time: Thai Coconut & Broccoli Soup
The first time I made this tasty (and easy!) soup, shared with me by my foodie client Eric, I suspected that my oldest son wouldn’t like it. He’s a wild card with green foods.
I assured him that cilantro was in the soup, which saved the day. (He loves herbs. But lettuce? Forget it.) The immersion blender, my favorite kitchen gadget ever, also helped disguise just how much broccoli and kale I stuffed into the pot.
I add cooked chicken or shrimp just before serving, to make this a one-pot meal.
Recipe adapted from Epicurious.com
Ingredients
• 1/3 C store-bought green curry paste
• 1 (13.5-ounce) can coconut milk
• 3 C vegetable or chicken broth (I use chicken bone broth)
• Sea salt & cracked black pepper to taste
• 1 lb. broccoli florets, chopped
• 3 C baby kale or spinach leaves (and a bit more to serve)
• 2 C cilantro leaves
• 2 scallions, shredded
• 1/2 C sliced almonds, sunflower seeds or pumpkin seeds
Instructions
Place the curry paste in a medium saucepan over medium heat and stir for 1 minute or until fragrant.
Add the coconut milk, water, S&P and bring to a gentle boil.
Add the broccoli, cover and simmer 10 minutes or until the broccoli is tender.
Remove from heat and add 2 cups of the greens and half your cilantro.
Using an immersion blender, blend the soup until smooth. Divide among serving bowls, add chicken or shrimp if using, then top with the extra greens, remaining cilantro, scallions, nuts & seeds. (If you don’t have an immersion blender you can move the soup in batches to a traditional blender.)
