Thai Coconut Broccoli Soup

Coconut Milk is one of my favorite condiments and therefore, I always keep at least three to four cans in my pantry. When I created this recipe, it was late in the evening and I didn’t feel like making a trip to the grocery store, so I used whatever was in my kitchen (hint hint, this is an easy recipe with minimal ingredients). Turns out broccoli and coconut milk really like each other. For those of you who still struggle to eat your broccoli, have no fear, this Thai soup is here!

Total time: 25 minutes Yield: 4 servings

Ingredients

4 garlic cloves, finely chopped

1 yellow onion, chopped

2 teaspoons of salt

1 teaspoon of freshly ground pepper

1 13.5 oz can of light coconut milk

1 13.5 oz can of regular coconut milk

4 oz of green curry paste

Two large heads of broccoli, chopped

Garnish: 2 tablespoons of Greek yogurt and 1 tablespoon of chopped and toasted cashews

Directions

1. Cut off the large stems of the broccoli and break up the florets. Set aside.

2. In a saucepan over medium-high heat, cook the garlic and onion until softened, about 7-10 minutes. 

3. Add in the green curry paste, salt and pepper, and cook for 3 minutes. 

4. Add in the broccoli and the 2 cans of coconut milk. Cook for 5 minutes, or until the broccoli is a bright green. 

5. Lightly toast the chopped cashews in a toast oven or in the conventional oven on 150F.   

6. Using a handheld immersion blender (or a food processor), pulverize the soup until smooth and thick. Stir and cook for 2-3 more minutes. 

7. Serve with dollops of Greek yogurt and toasted cashews.