While I tend to prefer fresh broccoli, this Green Curry of Broccoli Soup is also great made with frozen broccoli florettes. Just pop the frozen broccoli straight in the pan – it shouldn’t take much longer to cook and will save you the chopping step. To make this soup in under 10 minutes, boil water in the kettle to speed things along. When chopping the broccoli, I like to finely slice most of the stems and add them to the pot so I minimize the wastage.
Addictive Green Curry of Broccoli Soup
Ingredients
- 3– 4 tablespoons Thai green curry paste
- 1 can coconut milk 400mL / 1 1/2cups
- 2 heads broccoli
- 3 tablespoons peanut butter
Instructions
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Heat a large saucepan on a high heat. Add a few tablespoons of cream from the top of the coconut milk or some oil. Stir fry the curry paste for 15-30 seconds or until you notice the aroma. Be careful not to burn.
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Quickly add 2 cups water and the coconut milk. Bring to a simmer. Chop broccoli into bight sized trees and add to the pot. Bring back to a simmer and cook uncovered for 8-9 minutes or until the broccoli is tender.
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Remove from the heat. Stir in the peanut butter. Taste and season with a little salt or sugar before serving.
Recipe Video
Variations for Addictive Green Curry of Broccoli Soup
pantry-friendly – frozen broccoli.
no green curry paste? – feel free to use any other curry paste or 2-3 teaspoons curry powder.
smooth – purée the soup with a stick blender until you have the texture you’re after.
fragrant – serve with a handful or Thai or regular basil leaves scattered over the top.
nut-free – replace the peanut butter with a little sugar and some fish sauce to season.
almond butter – the first time I made this soup I used some home made almond butter which was just delicious.
carnivore – simmer some finely sliced chicken breast or thigh fillets along with the broccoli.
more substantial (carb lovers) – add cooked rice, hokkien noodles or serve with crusty bread.
more substantial (low carb) – add more peanut butter and some cooked chicken.
more veg – add green beans, peas, snowpeas or cauliflower.
Waste Avoidance Strategy
green curry paste / coconut milk / peanut butter – keep in the pantry.
broccoli – will keep for 2 weeks or longer in the fridge. Can be frozen. Best to chop before freezing for quicker defrosting.
Prepare Ahead
Yes! Make soup as per recipe. Refrigerate for up to 2 weeks or freeze. To serve bring back to a simmer.
More Recipes Similar to Addictive Green Curry of Broccoli Soup
- Spicy Roast Eggplant & Harissa Soup
- Spinach Soup with Smashed Feta & Walnuts
- Zucchini Basil & Feta Soup
- Tuscan Greens Soup
- Roast Cauli Soup with Bacon & Blue Cheese
With Love
Jules x
I’m running to the shop to grab the few ingredients we’re missing for this. So love your 6-ingredient (or less!) recipes; thank you! The best is the part underneath where you give all of these ideas on how to pimp a dish or tweak it to your liking… I’m a very creative cook who loves to cook with whatever is there, never follow recipes properly, etc… but this is so helpful on busy days when my mind simply doesn’t have the space for mess and “innovation”.
So glad you’re enjoying Karyel :)
As someone who loves both broccoli and Thai food, I was delighted to come across this recipe for Green Curry of Broccoli Soup. The recipe seems simple and easy to follow, and I appreciate the tip about using frozen broccoli to save time on chopping. I’m also intrigued by the suggestion to add almond butter instead of peanut butter – I might have to try that next time! My only question is whether there’s a way to make this soup spicier, as I love my Thai curries with a bit of heat. Overall, thank you for sharing this recipe – I can’t wait to give it a try!
You can add fresh or dried chilli if you want more heat!