Thai Broccoli Soup

If you love Thai flavours you will love this Thai Coconut Broccoli Soup. If you love easy dinners within 30 minutes you will love this even more.

Thai Broccoli Soup


After our rather extravagant two weeks in France working on the new book, I am in need of light and fresh meals. Being in Autumn does not make that always first choice but luckily Donna Hay came to the rescue with this divine soup in her latest issue. Not only is it super healthy but also quick and easy which scores full marks in my book.

Thai Broccoli Soup


I tweaked the recipe a bit (as you do) and did not add any coriander but only a garnish at the end. Somehow I don’t want a thicker soup like this with coriander. If it was more of light broth I would not have minded but the recipe called for 2 cups of the herb. And coriander is always a tricky ingredient to serve to guests – people either love it or hate it. Be careful about the chili strength of the curry paste you use. Rather go for a milder more fragrant paste. As I experienced when making the soup, too strong chili in the paste overpowers everything else and you want that fragrance of the green curry to play with the broccoli and spinach rather than chili blanketing it all. I think the fresh spring onion garnish is a must – it adds a crisp freshness to the dish.

Thai Broccoli Soup

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Thai Coconut Broccoli Soup


  • 50g green curry paste (taste the paste for chili heat before using whole quantity)
  • 1 x 400ml can reduced fat coconut milk
  • 500ml water
  • 450g broccoli, chopped
  • 200g baby spinach (reserve some leaves for garnish)
  • salt and pepper to taste
  • 1 spring onion, sliced
  • coriander leaves


  1. Place the curry paste in a saucepan and cook over a medium heat for 1 minute.
  2. Add the coconut milk and water and bring to the boil.
  3. Add the broccoli and cook for 10 minutes until tender.
  4. Add the spinach and cook for another 2 minutes until the spinach is wilted.
  5. Remove from the heat and using a hand held stick blender, blend the soup until smooth.
  6. Season with salt and pepper.
  7. Divide between 4 serving bowls and garnish with the rest of the spinach leaves, coriander and spring onion.
  8. Serve immediately.
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