Green Curry Soup

I struggled with the name for this soup…
The name may be boring but the soup isn’t!
It’s loaded with ‘green goodness’, it is dead simple and full of flavour!
I use store-bought green curry paste and my current favourite the one from ‘Thai Kitchen‘, but use your own favourite. You can also adjust the amount of paste, up or down to your taste. If you need to add protein, some cooked chicken, paneer or small shrimp would do the trick.

Ingredients

– 1 Tbsp SOOC Toasted Sesame Oil
– 4 Tbsp store-bought green curry paste
– 2″ piece of ginger, skinned & diced
– 2 Tbsp SOOC Caribe Coconut White Balsamic Vinegar
– (13.5-ounce) can coconut milk
– 3 cups water (or low-sodium broth if you like)
– Sea salt and cracked black pepper
– 1 pound broccoli florets, chopped
– 2 cups baby spinach leaves, plus more to serve
– 2 cups cilantro leaves
– 1 lime

Directions

1. Heat the SOOC Toasted Sesame Oil and saute the ginger, then add the curry paste in a medium saucepan over medium heat and cook, stirring, for 1 minute or until fragrant. Add SOOC Coconut White Balsamic Vinegar and 2 Tbsp water to deglaze the pan. Add the coconut milk, water (or broth), salt and pepper and bring to a boil. Add the broccoli, cover and cook for 10 minutes or until the broccoli is tender. Remove from the heat and add the spinach leaves and half the cilantro. Using an immersion blender (or batches in a food processor), blend the soup until smooth, add the juice of half of the lime (cut the other half in pieces for the table). Divide among serving bowls and top with the extra spinach, remaining cilantro, with a lime wedge for squeezing. Also feel free to garnish with a dollop of sour cream or plain yogurt, green onions, shallots and/or peanut pieces.