Green Curry Broccoli Soup recipe
makes 4+ servings
Earlier this year, I did a collaboration dinner with my chef friends at Sunday Dinner Club, a sustainable, fine-dining pop-up that's been running in Chicago for over 10 years. We put our heads together and came up with 5 courses of delicious plant-based food made with seasonal produce. A hit at the dinner was our soup course that featured a to-die-for homemade curry paste from SDC's sous chef Becca. We combined that with broccoli stems (save the florets for roasting!) coconut milk and white beans to create a creamy soup that's spicy, tart, and vegetal. So here I've modified that recipe for home use to make it a complete meal (and a bit easier). Feeling adventurous and want to make your own curry paste? See Becca's recipe below or use jarred paste like I do below for quick weeknight meal. Feel free to add one minced shallot and 2 teaspoons minced ginger at the beginning if you like more of those flavors or a handful of Thai basil at the end if you can find it.
2 teaspoons coconut oil
2-3 tablespoons of Thai green curry paste (I like Thai Kitchens brand)
1 teaspoon minced serrano chile (optional for extra heat)
2 15-ounce cans of coconut milk
1 cup of canned or cooked cannelini beans, rinsed and drained
3 cups water
broccoli stems from 2 bunches (about 6 big stems), chopped into 1/2" inch pieces
2 cups baby spinach
1 bunch cilantro, rough chopped
1-2 limes, juiced
salt to taste
1. Heat coconut oil in a large soup pot and add green curry paste and serrano chiles. Stir and cook for 2 minutes to let flavor develop.
2. Add coconut milk, beans and water and bring to a boil. Add broccoli stems and let cook until tender, about 15 minutes.
3. Remove from heat and add baby spinach and cilantro (save a small handful for garnish). Add juice from 1 lime and a generous pinch of salt. Blend until totally smooth in a high-powered blender. Taste and season for more salt and lime juice. Garnish with cilantro and serve.
*Becca Waron's Green Curry Paste:
4-5 oz. of ginger/galangal, peeled and chopped
3 stalks of lemongrass, pounded and chopped
3/4 head of garlic, peeled and smahsed
2 bunches of cilantro, leaves and stems
1-2 kaffir lime leaves
1 shallot, minced
3 serrano peppers, minced
1 1/2 tablespoons of coriander seed, toasted and ground in a mortar and pestle
3 limes, juiced and zested
1. Place all ingredients in food processor with enough coconut oil to make a fine paste. This makes 1 1/2 quarts of paste which can be stored in the fridge for a week or frozen.