Thai Coconut, Broccoli and Coriander Soup

Difficulty: Easy Servings: 4 Source:


  • 1/3 cup store-bought green curry paste
  • 1 13.5-ounce can coconut milk
  • 3 cups Crowded Kitchen Garden Vegetable Stock
  • Sea salt and cracked black pepper
  • 1 lb 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


  • 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.
  • Using an immersion blender, blend the soup until smooth. Divide among serving bowls and top with the extra spinach, remaining cilantro, scallions and shallots.