Thai Coconut & Broccoli Soup

Thai Coconut & Broccoli Soup

Posted by Kim McCosker on

Thai Coconut & Broccoli Soup

Serves 4 serves


  • 2 tbsp gluten-free green curry paste
  • 500g broccoli chopped
  • 3 cups gluten-free vegetable stock
  • 270ml can coconut milk


  • Place the curry paste in a saucepan over medium heat and cook, stirring for 30 seconds or until fragrant.
  • Add the broccoli and stir to coat. Pour over the stock, cover and cook for 10 minutes or until the broccoli is tender.
  • Reduce the heat and stir in the coconut milk.
  • Cool for 10 minutes, then use a stick blender to puree.

Recipe Notes

Optional: Add 1 cup (50g) fresh baby spinach (16 calories) and serve dotted with 1 tsp. (10g) coconut cream (30 calories) and a few fresh coriander leaves.

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