Ingredients:
- green curry paste ⅓ cup
- broccoli florets, chopped 1 pound
- baby spinach leaves, plus more to serve 2 cups
- scallions, shredded 2
- cilantro leaves 2 cups
- coconut milk 1 can
- Water 3 cups
- Salt and black pepper
- Store-bought crispy shallots or onions, to serve
Preparations:
1.Put the curry paste in a medium saucepan and simmer over medium heat for 1 minute, stirring occasionally, or until fragrant.
2.Add coconut milk, water, salt, and pepper and bring to a boil. Add broccoli, cover, and cook for 10 minutes more. Remove from heat until broccoli is soft, add spinach leaves and half a coriander.
3.Use a hand blender to stir the soup until smooth. Spread out on a plate, top with spinach, leftover coriander, spring onions, and shallots.