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 of Smith's Farm's 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.


Thank you to Heinstirred for this great recipe!