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Thai Broccoli Spinach Soup Recipe

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4.2 from 2 reviews

This vibrant Thai Broccoli Spinach Soup is a healthy, flavorful blend of fresh vegetables and aromatic Thai spices. Quick to prepare and perfect as a side dish or a nutritious complete meal, it features creamy coconut milk, green curry paste, and fresh herbs for a satisfying and comforting bowl.

Ingredients

Base and Aromatics

  • 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

Broth and Vegetables

  • 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)

Garnishes (Optional)

  • Canned crispy fried onions
  • Roasted salted peanuts
  • Thinly sliced red cabbage
  • Slivered scallions
  • Thinly sliced mini bell peppers
  • Greek yogurt

Instructions

  1. Heat the base: Place a large Dutch oven or soup pot over medium heat. Add the olive oil and butter. Cook until the butter is melted and starting to bubble, then add the chopped onion. Sauté for 3-4 minutes, stirring occasionally, until the onion softens and turns translucent.
  2. Add aromatics: Reduce heat to medium-low. Stir in the garlic, green curry paste, grated ginger, and lemongrass paste. Cook for 1-2 minutes, stirring frequently, until fragrant and nicely blended.
  3. Simmer soup: Pour in 6 cups of chicken broth and the coconut milk. Add sugar, kosher salt, chopped potato, and broccoli florets with stems. Bring the mixture to a boil, then cover tightly and reduce heat to maintain a low, steady boil. Simmer for 20-25 minutes until broccoli and potatoes are tender.
  4. Blend the soup: Turn off the heat. Add baby spinach and cilantro leaves. Using an immersion blender, blend the soup directly in the pot until smooth and creamy, about 2-3 minutes. If using a regular blender, carefully vent the lid to avoid pressure buildup and blend in batches.
  5. Adjust seasoning and texture: Taste the soup and add more salt if needed. If you prefer a thinner consistency, stir in additional chicken broth to reach desired thickness.
  6. Serve: Ladle the soup into bowls and garnish with your choice of crispy fried onions, roasted peanuts, sliced red cabbage, scallions, mini bell peppers, or a dollop of Greek yogurt for extra flavor and texture.

Notes

  • You can easily transform this soup into a complete meal by serving it with cooked rice or noodles.
  • Adjust the spiciness by varying the amount of green curry paste.
  • Use an immersion blender for easier cleanup, or carefully use a standard blender with venting to avoid hot splashes.
  • Garnishes add texture and flavor contrast; feel free to mix and match according to preferences.

Find it online: https://recipesbyliza.com/thai-broccoli-spinach-soup-recipe/