While I tend to prefer fresh broccoli, this soup is also great made with frozen broccoli florettes. Just pop the frozen broccoli straight in the pan – it shouldn’t take much longer to cook and will save you the chopping step. To make this soup in under 10 minutes, boil water in the kettle to speed things along. When chopping the broccoli, I like to finely slice most of the stems and add them to the pot so I minimize the wastage.
Addictive Green Curry of Broccoli Soup
Ingredients
- 3 – 4 tablespoons Thai green curry paste
- 1 can coconut milk 400mL / 1 1/2cups
- 2 heads broccoli
- 3 tablespoons peanut butter
Instructions
- Heat a large saucepan on a high heat. Add a few tablespoons of cream from the top of the coconut milk or some oil. Stir fry the curry paste for 15-30 seconds or until you notice the aroma. Be careful not to burn.
- Quickly add 2 cups water and the coconut milk. Bring to a simmer. Chop broccoli into bight sized trees and add to the pot. Bring back to a simmer and cook uncovered for 8-9 minutes or until the broccoli is tender.
- Remove from the heat. Stir in the peanut butter. Taste and season with a little salt or sugar before serving.
Variations
pantry-friendly – frozen broccoli.
no green curry paste? – feel free to use any other curry paste or 2-3 teaspoons curry powder.
smooth – purée the soup with a stick blender until you have the texture you’re after.
fragrant – serve with a handful or Thai or regular basil leaves scattered over the top.
nut-free – replace the peanut butter with a little sugar and some fish sauce to season.
almond butter – the first time I made this soup I used some home made almond butter which was just delicious.
carnivore – simmer some finely sliced chicken breast or thigh fillets along with the broccoli.
more substantial (carb lovers) – add cooked rice, hokkien noodles or serve with crusty bread.
more substantial (low carb) – add more peanut butter and some cooked chicken.
more veg – add green beans, peas, snowpeas or cauliflower.
Waste Avoidance Strategy
green curry paste / coconut milk / peanut butter – keep in the pantry.
broccoli – will keep for 2 weeks or longer in the fridge. Can be frozen. Best to chop before freezing for quicker defrosting.
Prepare Ahead
Yes! Make soup as per recipe. Refrigerate for up to 2 weeks or freeze. To serve bring back to a simmer.
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Add to my Old Favourite Recipes
Hi Jules. Just to let you know I made the broccoli curry soup. OMG – it’s fantastic and so easy to make.
You are so creative and talented. Been a faithful subscriber for years and you never let me down.
Cheers
Anthea
Ps apparently I already posted a while ago but I still say Wow!!! Great simple recipe!!’n
Always happy to hear when someone loves my recipes Anthea!
Thanks for letting me know 🙂
Hi Jules. Just to let you know I made the broccoli curry soup. OMG – it’s fantastic and so easy to make.
You are so creative and talented. Been a faithful subscriber for years and you never let me down.
Cheers
Anthea
making zhis as my recipe for the month [kitchen confidence;)]
made this last week & most of my family (we are 6) liked it 🙂
trying out differnt curry paste and almond- instead of peanutbutter this week
Will remember to NOT keep the cooked broocoli outside of the fridge, even if it´s just a few hours(smelly urhghh)
Yes cooked broccoli is better in the fridge! Let me know how the almond butter experiment goes 🙂
I made this soup on the weekend and loved it. I’d also followed the recipe for the curry paste and had some leftover so tonight I fried it off with some coconut milk and piled a heap of spinach on to wilt. We had it piled on salmon for dinner – it was so delicious!!
ooh yum Elizabeth – that salmon + spinach combo sounds amazing!
What can I replace coconut milk with. Hubby dislikes the taste
You can use chicken or veg stock Barbara and if you want some creaminess – use 1/2 water 1/2 heavy cream.
Hadn’t made this in years and years so was excited to do it for the 15 minute dinners challenge. And it did not disappoint! My broccoli heads were large and I felt like more protein so simmered 6 eggs in the soup at the end until cooked through – – lovely addition and ended up with enough for 3 serves.
One of my husband’s favorites & my first ‘challenge’ dinner. It’s also one of my go-to dinners! Yummy!
Yay for go-to dinners Diane 🙂
Made this last night for the 15-minute meal challenge. We got our second Covid19 vaccination shots and I was TIRED. Really appreciate the 15 minute meals right now! Asparagus and spinach from our garden and zucchini noodles I needed to use from last week. Very satisfying and one pot to wash 🙂
Hope you’re feeling better soon Marjorie 🙂
Quick and delicious with frozen broccoli, nightshade-free curry powder, and chunky peanut butter for extra crunch.
Good to know you can get nightshade-free curry powder Debbie 🙂
Made it right after school for kids and the grown-ups. Took me 20 minutes (because I am a bit OCD about the size of my florets). Delicious! I put two portions in the freezer as I want to cook something else tomorrow. Hope it thaws ok. I will report. Stay tuned.
Brilliant Saira – it will freeze really well 🙂
This was the perfect meal for a rainy night. It was fast and easy. And delicious too.
Fantastic Jenny!
I love this! I used sliced chicken thigh and spinach. The lemon zest in the curry paste adds a very lovely flavor. I didn’t want to use the whole can of coconut milk which meant I had to stir it. I wasted a minute doing that! Got it done in just about 15 minutes! Delicious!
Fantastic Jessica! And well done on the timing!
This soup is absolutely delicious! I made it for lunch today using frozen broccoli. I can’t believe how easy it was to make. I added two pinches of sugar which toned down the spice just enough for me. I had all the ingredients on hand in my fridge and pantry so it helped toward my goal of storing less food.
So glad you enjoyed Nan!
With frozen broccoli, this is one of my go-to meals! My hubby loves it (& so do I).
It’s a good one isn’t it Diane?
So glad you’ve discovered it.
do you think this would work with chicken or veggie broth instead of coconut milk? i don’t always love the super fatty/rich feel of it.
Yes you could totally use broth instead Elizabeth – or use 1/2 coconut milk 1/2 water (or 1/3 coconut milk 2/3 water). Almond milk would be another lighter option.
Hello Jules!
I tried this recipe with a few modifications (not planned- my husband had to take my car today and I didn’t make it to the grocery as planned)
I used frozen cauliflower, green curry paste and raw almond butter. It turned out really good. I was hesitant with the amount of curry as I am not sure of the difference with color and amount of hot spicy flavor.
I also think your servings are big! It’s okay, enough for lunch and can freeze some if any left over.
So glad you were able to adapt Shelley!
It’s funny some people say my servings are big and others too small! I try an keep it consistent.
Jx
Hi Jules. Fabulous recipe. Tried it tonight. Delicious. You have done it again!!!
Anthea
So glad you enjoyed Anthea – you were the one who did all the hard work 🙂
Made a mushroom version with red curry paste. Skipped the peanut butter and served with roast cashews on top. Absolutely delicious! Used 800g (28oz) sliced button mushrooms.
Hi Jules. Do you have a supermarket brand of green curry paste that you prefer in Australia? Thanks
Hey Fiona! I like Valcom best because it has the least sugar. I also buy Ayam sometimes but it’s much sweeter! Keep the questions coming Jx
ps. I’m planning to make a mushroom version of this on Wednesday!
Thanks Jules. I finally made it! Bought Valcom and it totally hit the spot. Even my non green curry loving husband enjoyed it. Will definitely become a go to..!
oh wonderful Fiona!
Hi Jules,
can I use a mixture veggie-stock and full fat regular milk or cream instead of coconut-milk? (For the ones who do not like the coconut-taste?)
Christiane
Milk will curdle Christiane so don’t use that. But a combo of stock and cream will be lovely! xx
Made this tonight, very tasty. I added some peas. I only had coconut cream. Great quick meal on a cold winter’s night.
Yay glad you liked this one Denise 🙂
Made this tonight and had it over spelt pasta, I’d added too much green curry paste so adjusted with sugar and it was great! Last night loved the lentils, spinach and tomato……I’m becoming a cook!
Good for you Suzanne!
Well done 😉
I’ve made this twice now. It’s delicious. I made it exactly as written and added about 1/2 tsp of salt. I serve it in a bowl over a 1/2 cup of brown rice! Yum!!!!
Yum Jenny!
We made this the first time with almond/coconut milk (like drinking/cereal milk) and it wasn’t great. Doh! We bought the canned coconut milk and it was so good!
Thanks for reporting back Laura… yes you really need the full fat effect to balance out the curry paste…. So glad you gave it a second shot!
Jx
This was the first recipe of yours I made and it absolutely sold me on your meal plans!
So glad you liked it Joanne!
Jx
This soup is delicious!!
Awesome Paula!
So funny you popped into my mind today when I was driving.
Hope you’re all well and good
Jx
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Replying to your test comment Caroline!