Editor's Rating

8.9

Thai Broccoli Soup

Serves 4

 

Ingredients

2 tablespoons sunflower oil
40g container Thai green curry paste
1 tin coconut milk
1kg broccoli
300g young spinach leaves
1 bunch coriander
4 spring onions
60g crispy onions
salt and freshly ground black pepper

 

Method

1

Cut the broccoli into florets and finely slice the spring onions. Pick the coriander leaves.

2

Add 1 tablespoon sunflower oil to a pan set over medium heat. Add 1 of the finely sliced spring onions and curry paste (to taste) and fry for 1 minute. Add the coconut milk, broccoli, 750 ml water, salt and pepper to the pan and bring to the boil.

3

Simmer for about 10 minutes until the broccoli is tender. Turn off the heat, add the spinach (keeping a few leaves back to garnish) and half the coriander leaves and blend the soup with a stick blender until smooth.

4

Gently reheat the soup and season with salt and pepper.

5

Divide the soup between 2 bowls and scatter over the reserved spinach leaves, coriander, spring onion and crispy onions.