Name: Thai Broccoli Spinach Soup Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1 tablespoon extra virgin olive oil; 1 tablespoon butter (preferably salted); 1 large yellow onion, chopped; 4 medium cloves garlic, roughly chopped; 2 ½ tablespoons green curry paste (Thai Kitchen brand recommended); 2 tablespoons finely grated fresh ginger or ginger paste; 1 tablespoon lemongrass paste; 6 cups low sodium chicken broth (more if needed); 13.5 ounces light coconut milk; 1 tablespoon sugar; 1 teaspoon kosher salt; 8 ounces yellow or russet potato (1 large potato), peeled and roughly chopped; 1 pound broccoli florets with stems roughly chopped; 2 cups baby spinach leaves; 2 cups cilantro leaves (about 1 large bunch); Canned crispy fried onions; Roasted salted peanuts; Thinly sliced red cabbage; Slivered scallions; Thinly sliced mini bell peppers; Greek yogurt

Jump to Recipe· 4.2 from 2 reviews

I absolutely love this Thai Broccoli Spinach Soup Recipe because it bursts with vibrant green color, packed with fresh vegetables, and offers that luscious Thai-inspired flavor I crave. It’s one of those recipes that feels special yet comes together relatively quickly, making it perfect for a nourishing weeknight dinner or a lovely addition to a gathering. The blend of coconut milk, green curry paste, and fresh herbs gives it this wonderful creamy texture and an irresistible aroma that instantly warms you up from the inside out.

Why You’ll Love This Thai Broccoli Spinach Soup Recipe

What really draws me to this Thai Broccoli Spinach Soup Recipe is its incredible balance of flavors. The green curry paste brings just the right amount of mild heat and fragrant spices, and mixing that with creamy coconut milk creates a silky, comforting soup without feeling heavy. I find the ginger and lemongrass add layers of freshness and brightness that make every spoonful sing. Honestly, the first time I made this, I couldn’t believe something so wholesome could taste this amazing.

On top of the flavor, the ease of preparation is a huge plus for me. This soup uses simple, accessible ingredients and comes together mostly in one pot, which keeps the cleanup minimal. It’s so flexible, too—I’ve served it as a light starter at dinner parties and also enjoyed it as a main dish when I wanted something filling yet healthy. It’s that rare recipe I always recommend because it stands out both in taste and convenience, making it a real winner in my kitchen.

Ingredients You’ll Need

Two white scalloped plates each hold a smaller white bowl with blue floral patterns around the rim, filled with bright green soup. On top of the soup in each bowl, there is a small pile of shredded purple cabbage, green herbs, and three small white flowers. One golden spoon is placed on the edge of each large plate. To the right, there is a small white bowl with blue patterns filled with golden fried onion rings. To the left, a small white bowl with blue patterns holds lime wedges and white flowers. All dishes are set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this soup are straightforward but essential. Each item plays a vital role in building the vivid flavor and creamy texture that makes this Thai Broccoli Spinach Soup Recipe so satisfying. From the aromatic herbs to the hearty vegetables, every component adds up to a vibrant, nourishing bowl.

Extra virgin olive oil: Adds a mild fruity base to sauté the aromatics gently without overpowering.
Butter: I prefer salted butter here for richness and to enhance the depth of flavor.
Large yellow onion: Softens beautifully and adds natural sweetness when cooked.
Garlic: Roughly chopped for that punch of fragrant warmth in the broth.
Green curry paste: The soul of this soup, bringing authentic Thai spice and aroma.
Fresh ginger or ginger paste: Offers bright, zesty notes that brighten the soup’s base.
Lemongrass paste: Adds subtle citrusy and herbal undertones, essential for Thai flavors.
Low sodium chicken broth: Creates a flavorful foundation that’s not too salty, with room for seasoning.
Coconut milk (light variety): Gives the soup its signature creaminess and tropical taste.
Sugar: Just a touch to balance savory and spicy elements.
Kosher salt: Enhances all the flavors without overwhelming them.
Yellow or russet potato: Adds texture and natural starch to thicken the soup beautifully.
Broccoli florets and stems: Provides vibrant green color and a healthy vegetable boost.
Baby spinach leaves: Delicate and tender, they blend seamlessly for smoothness and nutrition.
Cilantro leaves: Fresh and fragrant, finishing the soup with bright herbal flavor.

Directions

Step 1: Heat a large Dutch oven or soup pot over medium heat. Add the olive oil and butter, cooking until the butter melts and begins to bubble lightly. Toss in the chopped onion and cook it for about 3-4 minutes, stirring occasionally until it turns translucent and soft.

Step 2: Lower the heat slightly to medium-low and stir in the garlic, green curry paste, grated ginger, and lemongrass paste. Cook this fragrant mixture for about 1-2 minutes, stirring frequently so all those flavors bloom without burning the garlic.

Step 3: Pour in 6 cups of the chicken broth, coconut milk, sugar, and kosher salt. Add the roughly chopped potato and broccoli florets along with the stems. Bring everything to a boil over medium-high heat, then cover tightly and reduce the heat to maintain a low, steady boil. Let it simmer for 20-25 minutes until the broccoli and potatoes are very tender when poked with a fork.

Step 4: Turn off the heat and stir in the baby spinach and cilantro leaves. Using an immersion blender, blend the soup directly in the pot until smooth and creamy—this usually takes about 2-3 minutes with an immersion blender. If you don’t have one, carefully puree in batches using a regular blender; just make sure to vent the top to avoid splattering from the hot soup.

Step 5: Taste and adjust the seasoning by adding more salt if needed. If you prefer a thinner consistency, stir in additional chicken broth until you achieve the desired texture. Serve the soup hot with your favorite garnishes.

Servings and Timing

This Thai Broccoli Spinach Soup Recipe yields about 8 generous servings, making it great for families or meal prepping. The prep time is around 20 minutes since the chopping and measuring are pretty straightforward. Cooking takes about 25 minutes, which includes simmering until the veggies are tender. Altogether, you’re looking at roughly 45 minutes from start to finish with no extra resting or cooling time needed, so you can enjoy it piping hot and fresh.

How to Serve This Thai Broccoli Spinach Soup Recipe

A bowl with two layers is shown on a white marbled surface. The bottom layer is a white bowl with blue floral patterns along the edge. Inside it is filled with a smooth, bright green soup as the first layer. On top, there is a small pile of thin, curly purple cabbage and some green herb strips as the second layer. Three small white daisy flowers with yellow centers are placed on top of the vegetables, in the center. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving, I like to keep things simple yet intentional. This soup shines as a starter paired with a crisp side salad or as a comforting main dish with a slice of crusty bread to soak up every last bit. For a bit of crunch and texture contrast, sprinkling on some roasted salted peanuts or canned crispy fried onions really elevates the eating experience. A few thinly sliced mini bell peppers or red cabbage on top bring a pop of color that brightens the presentation.

I often enjoy this soup warm rather than hot to fully appreciate the layered flavors without overwhelming the palate. It also works well served at room temperature on warmer days. For beverage pairings, a chilled Riesling or a refreshing Thai iced tea complement the mild spice and coconut undertones perfectly. If you prefer non-alcoholic options, a sparkling water with a squeeze of lime is a lovely, light choice.

This soup is a fantastic choice for a cozy weeknight meal but I also love making it for holiday gatherings or casual dinner parties because it feels special yet approachable. Portion-wise, a bowl per person with a hearty garnish is plenty satisfying, but it also freezes well if you want to save some for later meals.

Variations

I’ve experimented with this Thai Broccoli Spinach Soup Recipe in several ways, and it’s fun to customize according to preference or dietary needs. For a vegan version, simply swap the chicken broth for vegetable broth and use vegan butter or just olive oil. This keeps the recipe plant-based without sacrificing flavor or texture.

If you want a bit more protein, adding cooked shredded chicken or tofu cubes after blending turns this into a complete meal with ease. I sometimes toss in a handful of cooked quinoa or rice for extra heartiness and texture. For a little twist, swapping the green curry paste for red curry paste adds a deeper, spicier note, which I find exciting if you like a bit more heat.

Different cooking methods also work great—if you’re short on time, you can use a pressure cooker to cook the potatoes and broccoli quickly before blending. Or if you prefer a chunkier style, blend only half the soup and stir the rest in to keep some vegetable texture intact.

Storage and Reheating

Storing Leftovers

Leftovers from this Thai Broccoli Spinach Soup Recipe keep really well in airtight containers stored in the refrigerator for up to 4 days. I like to portion it into individual containers if I plan to reheat single servings later. Glass containers with tight lids work best to maintain freshness and prevent any flavor from escaping.

Freezing

This soup freezes beautifully, making it easy to enjoy later. After the soup has cooled to room temperature, I transfer it into freezer-safe containers or heavy-duty freezer bags, leaving a bit of space for expansion. It can keep frozen for up to 3 months without losing much texture or flavor. When you’re ready to eat, thaw overnight in the fridge for best results.

Reheating

To reheat, I prefer warming this soup gently on the stovetop over low to medium heat, stirring occasionally to keep the texture smooth and prevent any scorching. Microwave reheating works fine, but be sure to cover the dish loosely and stir halfway through to heat evenly. Avoid boiling the soup again as this can sometimes make the coconut milk separate or the texture change unpleasantly. A gentle warm-up maintains that lovely creamy consistency and vibrant taste.

FAQs

Can I make this Thai Broccoli Spinach Soup Recipe vegan?

Absolutely! Just swap the chicken broth for vegetable broth and use olive oil or vegan butter instead of regular butter. The coconut milk and curry paste ensure you still get rich, robust flavor with all plant-based ingredients.

Is this soup spicy?

This soup has a gentle, mild spice from the green curry paste. It’s flavorful but not overwhelming for most palates. If you prefer it spicier, you can add extra curry paste or a pinch of chili flakes during cooking.

Can I prepare this soup ahead of time?

Yes, you can make this soup a day ahead and refrigerate it. The flavors actually deepen after resting, making it taste even better the next day. Just reheat gently before serving to keep it creamy.

What garnishes do you recommend?

I love topping the soup with roasted salted peanuts for crunch, crispy fried onions for texture, fresh cilantro, and thin slices of colorful mini bell peppers or red cabbage to brighten the bowl. A dollop of Greek yogurt is a nice cooling contrast, too.

Can I use frozen broccoli or spinach?

You can, but fresh is always better for this recipe’s flavor and texture. If you use frozen, add it towards the end of cooking to prevent overcooking and wateriness. Drain excess water from frozen spinach before adding.

Conclusion

I can’t recommend enough giving this Thai Broccoli Spinach Soup Recipe a try. It’s a comforting, vibrant dish that’s both healthy and indulgent in all the right ways. Whether you’re cooking for yourself or sharing with friends, this soup brings warmth, color, and a burst of exciting Thai flavors to your table. Trust me, once you make it, it’ll become a new favorite that you’ll want to revisit again and again.