Thai Broccoli And Coriander Soup

thai coconut soup 1


  • 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


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.