Thai coconut broccoli soup



– 50g inexperienced curry paste
– 400ml can decreased fats coconut milk
– 500
– 450 g broccoli, chopped
– 200 g, child spinach (reserve some leaves for garnish)
– salt and pepper to style
1 spring onion, slice
coriander leaves



Place the curry paste in a saucepan and cook dinner over a medium warmth for 1 minute.
Add the coconut milk and water and produce to the boil.
Add the broccoli and cook dinner for 10 minutes till tender.
Add the spinach and cook dinner for one more 2 minutes till the spinach is wilted.
Take away from the warmth and utilizing a handheld stick blender, mix the soup till easy.
Season with salt and pepper.
Divide between four serving bowls and garnish with the remainder of the spinach leaves, coriander and spring onion.
Serve instantly.


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