What are the main ingredients in Thai Coconut, Broccoli & Coriander Soup?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Butter (optional)

What is the nutritional information of Thai Coconut, Broccoli & Coriander Soup?

Calories: 583, Carbs: 90 grams, Fat: grams, Protein: 15.9 grams, Sugar: 11.3 grams, Salt: 3694 grams

How do I prepare Thai Coconut, Broccoli & Coriander Soup?

CREAMY SOUP: Pour in the coconut cream and 300ml of water, and bring to a boil. Add the broccoli pieces, reduce the heat, and simmer until the broccoli is tender and cooked, 6-8 minutes. TOUCH OF FRESHNESS: In a bowl, toss the diced tomato with the lemon juice (to taste), ½ the chopped coriander, seasoning, and a drizzle of olive oil. Set aside. TOASTY CIABATTA: Spread butter (optional) or oil over the ciabatta rounds. Place a pan over medium heat. When hot, toast the ciabatta rounds until golden, 1-2 minutes per side. TIME TO DINE: Bowl up a generous helping of the coriander and broccoli soup. Top with a sprinkle of the marinated tomatoes and the crispy onion. Serve alongside the toasted ciabatta rounds for dipping. Nice one, Chef! AROMATICS: Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Stir in the curry paste (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). SMOOTH OPERATOR: Remove the soup from the heat and stir through the rinsed spinach, the remaining chopped coriander, and seasoning. Place into a blender and pulse until smooth. Return to the pot and cover. If the soup is too thick, loosen with a splash of hot water until desired consistency.

What should be prepared from my kitchen to make Thai Coconut, Broccoli & Coriander Soup?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Butter (optional)

Thai Coconut, Broccoli & Coriander Soup

A creamy and fragrant Thai green curry-style soup featuring coconut cream and broccoli bits is paired perfectly with fresh coriander and a scattering of zesty tomato salsa and crispy onion bits. Served with toasted ciabatta rounds for dunking.

Thai Coconut, Broccoli & Coriander Soup

with crispy onion bits & toasted ciabatta

Hands on Time: 20 - 40 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Broccoli Florets
Ciabatta
Ciabattas
Coconut Cream
Crispy Onion Bits
Fresh Coriander
Green Curry Paste
Lemon Juice
Onion
Onions
Spinach
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender
Butter (optional)

Photo of Thai Coconut, Broccoli & Coriander Soup

Serves 1

AROMATICS
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Stir in the curry paste (to taste) and fry until fragrant, 1-2 minutes (shifting constantly).
CREAMY SOUP
Pour in the coconut cream and 150ml of water, and bring to a boil. Add the broccoli pieces, reduce the heat, and simmer until the broccoli is tender and cooked, 6-8 minutes.
TOUCH OF FRESHNESS
In a bowl, toss the diced tomato with the lemon juice (to taste), ½ the chopped coriander, seasoning, and a drizzle of olive oil. Set aside.
SMOOTH OPERATOR
Remove the soup from the heat and stir through the rinsed spinach, the remaining chopped coriander, and seasoning. Place into a blender and pulse until smooth. Return to the pot and cover. If the soup is too thick, loosen with a splash of hot water until desired consistency.
TOASTY CIABATTA
Spread butter (optional) or oil over the ciabatta rounds. Place a pan over medium heat. When hot, toast the ciabatta rounds. until golden, 1-2 minutes per side.
TIME TO DINE
Bowl up a generous helping of the coriander and broccoli soup. Top with a sprinkle of the marinated tomatoes and the crispy onion. Serve alongside the toasted ciabatta rounds for dipping. Nice one, Chef!

Onion - 1
Green Curry Paste - 10ml
Coconut Cream - 200ml
Broccoli Florets - 100g
Tomato - 1
Lemon Juice - 15ml
Fresh Coriander - 3g
Spinach - 20g
Ciabatta - 1
Crispy Onion Bits - 5ml

Download the Recipe

Serves 2

AROMATICS
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Stir in the curry paste (to taste) and fry until fragrant, 1-2 minutes (shifting constantly).
CREAMY SOUP
Pour in the coconut cream and 300ml of water, and bring to a boil. Add the broccoli pieces, reduce the heat, and simmer until the broccoli is tender and cooked, 6-8 minutes.
TOUCH OF FRESHNESS
In a bowl, toss the diced tomato with the lemon juice (to taste), ½ the chopped coriander, seasoning, and a drizzle of olive oil. Set aside.
SMOOTH OPERATOR
Remove the soup from the heat and stir through the rinsed spinach, the remaining chopped coriander, and seasoning. Place into a blender and pulse until smooth. Return to the pot and cover. If the soup is too thick, loosen with a splash of hot water until desired consistency.
TOASTY CIABATTA
Spread butter (optional) or oil over the ciabatta rounds. Place a pan over medium heat. When hot, toast the ciabatta rounds until golden, 1-2 minutes per side.
TIME TO DINE
Bowl up a generous helping of the coriander and broccoli soup. Top with a sprinkle of the marinated tomatoes and the crispy onion. Serve alongside the toasted ciabatta rounds for dipping. Nice one, Chef!

Onion - 1
Green Curry Paste - 20ml
Coconut Cream - 400ml
Broccoli Florets - 200g
Tomato - 1
Lemon Juice - 30ml
Fresh Coriander - 5g
Spinach - 40g
Ciabattas - 2
Crispy Onion Bits - 10ml

Download the Recipe

Serves 3

AROMATICS
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Stir in the curry paste (to taste) and fry until fragrant, 1-2 minutes (shifting constantly).
CREAMY SOUP
Pour in the coconut cream and 450ml of water, and bring to a boil. Add the broccoli pieces, reduce the heat, and simmer until the broccoli is tender and cooked, 8-10 minutes.
TOUCH OF FRESHNESS
In a bowl, toss the diced tomato with the lemon juice (to taste), ½ the chopped coriander, seasoning, and a drizzle of olive oil. Set aside.
SMOOTH OPERATOR
Remove the soup from the heat and stir through the rinsed spinach, the remaining chopped coriander, and seasoning. Place into a blender and pulse until smooth. Return to the pot and cover. If the soup is too thick, loosen with a splash of hot water until desired consistency.
TOASTY CIABATTA
Spread butter (optional) or oil over the ciabatta rounds. Place a pan over medium heat. When hot, toast the ciabatta rounds until golden, 1-2 minutes per side.
TIME TO DINE
Bowl up a generous helping of the coriander and broccoli soup. Top with a sprinkle of the marinated tomatoes and the crispy onion. Serve alongside the toasted ciabatta rounds for dipping. Nice one, Chef!

Onions - 2
Green Curry Paste - 30ml
Coconut Cream - 600ml
Broccoli Florets - 300g
Tomatoes - 2
Lemon Juice - 45ml
Fresh Coriander - 8g
Spinach - 60g
Ciabattas - 3
Crispy Onion Bits - 15ml

Download the Recipe

Serves 4

AROMATICS
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Stir in the curry paste (to taste) and fry until fragrant, 1-2 minutes (shifting constantly).
CREAMY SOUP
Pour in the coconut cream and 600ml of water, and bring to a boil. Add the broccoli pieces, reduce the heat, and simmer until the broccoli is tender and cooked, 8-10 minutes.
TOUCH OF FRESHNESS
In a bowl, toss the diced tomato with the lemon juice (to taste), ½ the chopped coriander, seasoning, and a drizzle of olive oil. Set aside.
SMOOTH OPERATOR
Remove the soup from the heat and stir through the rinsed spinach, the remaining chopped coriander, and seasoning. Place into a blender and pulse until smooth. Return to the pot and cover. If the soup is too thick, loosen with a splash of hot water until desired consistency.
TOASTY CIABATTA
Spread butter (optional) or oil over the ciabatta rounds. Place a pan over medium heat. When hot, toast the ciabatta rounds until golden, 1-2 minutes per side.
TIME TO DINE
Bowl up a generous helping of the coriander and broccoli soup. Top with a sprinkle of the marinated tomatoes and the crispy onion. Serve alongside the toasted ciabatta rounds for dipping. Nice one, Chef!