Broccoli Green Curry Coconut Soup

I think of pureed soups like smoothies — I'm packing a lot of nutrients into one meal, blending it up, and having a tasty treat that's also good for me.  I use the same base with many different versions of soup.  I always saute an onion and garlic, then add the veggie of my choice (usually whatever is plentiful or on its last legs in my fridge), some flavoring, and the stock, then blend.  This broccoli soup is pretty heavenly with the combination of green curry and coconut milk.

I first developed this recipe when I was writing my book It's Not Complicated.

During that time, we were living in an apartment building with the most wonderful doorman, Darryl, and I would take whatever I was cooking downstairs for him to sample. I remember he particularly loved this soup, as did I. In my opinion, it's the sleeper hit of the whole book.  

The soup is bright, light, and extremely flavorful. It becomes extra special with a few garnishes, like fresh basil, cilantro, chopped peanuts, and thinly sliced Fresno chiles.

Broccoli Green Curry Coconut Soup

15 min 30 minutes 4-6 Servings

Ingredients

• 1 tablespoon coconut oil
• 1 yellow onion, diced
• 2 tablespoons minced fresh ginger
• 2 cloves minced garlic
• 2 tablespoons green curry paste
• 2 bunchesbroccoli, stalks and florets, chopped
• 2 teaspoons kosher salt
• Freshly ground black pepper to taste
• 2 cups (480ml)vegetable stock
• 1 13 ½ – ounce (400ml) can coconut milk
• ¼ cup (10g) loosely packed cilantro leaves, plus more serving
• 1 lime, juiced
• Garnish: fresh Thai basil, chopped peanuts, sliced Fresno chilies

Instructions

1. Melt the coconut oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to soften, 3 to 4 minutes.
2. Add the ginger, garlic, and curry paste and cook for 1 minute, or until very fragrant. Add the broccoli, season with salt and pepper, and stir until everything is fully coated in curry. Pour in the stock and coconut milk. Bring to a simmer and cook for 15 minutes, or until the broccoli is tender. Remove from the heat and add the cilantro.
3. Transfer the soup to a blender (you may need to do this in batches) or use an immersion blender to blend until smooth. Stir in the lime juice. Ladle the soup between bowls and garnish with basil, peanuts, and chilies.

xoKatie 

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