Thai Coconut, Broccoli, and Cilantro Soup

Yield: 8 servings


  • 1/3 cup store-bought green curry paste
  • 1 can (13.5 oz) coconut milk
  • 3 cups water
  • Salt & pepper, to taste
  • 1 lb. broccoli florets
  • 2 cups baby spinach leaves
  • 1 tbsp dried cilantro
  • 5-8 bok choy leaves
  • Garnish
    • Store-bought crispy onions
    • Additional spinach & bok choy leaves


  1. Put the curry paste into a pot and cook over medium heat for 1 minute until aromatic.  Add the coconut milk, water, salt, and pepper.  Bring to a simmer.
  2. Add the broccoli, spinach, cilantro, and bok choy.  Cover and cook until the vegetables are tender, about 10-12 minutes.
  3. Use an immersion blender to puree the soup.
    • If you don't have an immersion blender, or you are worried about scratching the inside of a non-stick pot, you can instead pour the soup into a food processor.  In that case, you may need to do it in batches.
  4. Keep the soup warm over low heat until read to serve.
  5. Ladle the soup into bowls.  Garnish with the crispy onions and extra spinach and/or bok choy leaves.
Adapted from Epicurious.