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
Thai Coconut, Broccoli & Coriander Soup
with crispy onion bits & toasted ciabatta
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
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)
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
Onion-bits/" title="View all our recipes with Crispy Onion Bits at eCook">Crispy Onion Bits - 5ml
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
Onion-bits/" title="View all our recipes with Crispy Onion Bits at eCook">Crispy Onion Bits - 10ml
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
Onion-bits/" title="View all our recipes with Crispy Onion Bits at eCook">Crispy Onion Bits - 15ml
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!
Onions - 2
Green Curry Paste - 40ml
Coconut Cream - 800ml
Broccoli Florets - 400g
Tomatoes - 2
Lemon Juice - 60ml
Fresh Coriander - 10g
Spinach - 80g
Ciabattas - 4
Onion-bits/" title="View all our recipes with Crispy Onion Bits at eCook">Crispy Onion Bits - 20ml
Frequently Asked Questions
What is the preparation time for Thai Coconut, Broccoli & Coriander Soup?
The preparation time for Thai Coconut, Broccoli & Coriander Soup with crispy onion bits & toasted ciabatta is between 20 and 40 minutes.
What is the total time required to make Thai Coconut, Broccoli & Coriander Soup with crispy onion bits & toasted ciabatta?
The total time required to make Thai Coconut, Broccoli & Coriander Soup with crispy onion bits & toasted ciabatta is between 30 and 50 minutes.
How many servings does Thai Coconut, Broccoli & Coriander Soup provide?
4 servings
What are the main ingredients in Thai Coconut, Broccoli & Coriander Soup?
Broccoli Florets, Ciabatta, Ciabattas, Coconut Cream, Crispy Onion Bits, Fresh Coriander, Green Curry Paste, Lemon Juice, Onion, Onions, Spinach, Tomato, Tomatoes
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?
Broccoli Florets, Ciabatta, Ciabattas, Coconut Cream, Crispy Onion Bits, Fresh Coriander, Green Curry Paste, Lemon Juice, Onion, Onions, Spinach, Tomato, Tomatoes
How many calories does Thai Coconut, Broccoli & Coriander Soup have?
583 calories
How much fat content does Thai Coconut, Broccoli & Coriander Soup have?
grams
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