Thai Coconut, Broccoli and Coriander Soup

Ingredients for Thai Coconut, Broccoli and Coriander Soup

• 80ml store-bought green curry paste

• 1 (375g) can coconut milk

• 725ml water

• Sea salt and cracked black pepper

• 450g broccoli florets, chopped

• 2 cups baby spinach leaves, plus more to serve

• 2 cups coriander leaves

• 2 spring onions, shredded

• Store-bought crispy shallots or onions, to serve

How to make Thai Coconut, Broccoli and Coriander Soup

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 coriander.

Using an immersion blender, blend the soup until smooth. Divide among serving bowls and top with the extra spinach, remaining coriander, spring onions and shallots.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.