soup, vegetarian
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green thai soup

this beautiful layered green bowl of deliciousness is not your average soup.

green thai soup

4 servings

ingredient / amount / preparation

garlic / 2 cloves / smashed

green curry paste / 1/3 c

broccoli / 1lb / rinse, florets chopped – if it comes with the stem, cut into 1/2 in rounds

sea salt

cracked pepper

coconut milk / 1 can (13.5 oz)

vegetable broth / 3 c

spinach leaves / 2 c / rinsed

cilantro leaves / 1/2 c / rinsed, chopped

scallion / 2 / rinsed, chopped (green and white part)

lime / 2 / cut in half

shaved almonds / 2 handfuls




first base

in a 6 qt pot, over medium heat add garlic and curry paste, stirring until fragrant, about 1 minute. add broccoli, generous amounts of salt, cracked pepper, and stir around until everything is mixed together. turn heat up to medium high and add coconut milk, vegetable broth, and bring to a boil. once the mixture begins to boil, lower heat to the lowest setting and let it simmer for 20 minutes.

second base

while the soup is cooking, cut avocado, scoop it out the shell and into a bowl. Squeeze lime, sprinkle salt and paprika and slightly mash it with a fork.

this is optional, but you can use this time to lightly toasted shaved almonds. use a small skillet over medium heat. once skillet is hot, add shaved almonds and toast until fragrant and lightly browned.

remove the pot from heat and let it cool for about 5 mins then stir in spinach. if you are using an immersion handheld then you can leave it in the pot. if using an upright blender, then pour mixture into the blender. blend for about 30 seconds then return to the pot (if using an upright blender).

third base

turn the heat back to low to keep soup warm. give the soup a taste and figure out what additional seasoning it needs. ladle soup into bowls, top them with cilantro, shaved almonds, scallion, and a dollop of avocado. use remaining lime and squeeze over soup. enjoy!

sassy notes

suggested tools

6 qt pot

blender or immersion blender

wooden spoon



chef’s knife

fork or masher

cutting board


broth: you should get creative here. i made this with vegetarian/vegan but you can use chicken or even seafood broth.

protein: if you are in the mood for a heartier soup, add shredded chicken, shrimp, crab or lobster.

seasoning: after tasting the soup don’t be afraid to try out other seasonings. if you like even more heat, add red pepper flakes or chili oil right into the individual bowls. if you want to enhance the citrus notes, add a smashed lemongrass stalk to the broth while it simmers. just remove it before you blend.

more spinach: if you don’t like the taste of cilantro, add some chopped up spinach as your topping.

avocado: this too is optional. when i originally made this, i had no intentions of using avocado. after i took the first bite, i loved the flavor but i personally needed more texture so i scurried back to the kitchen and quickly made an avocado mash to incorporate and now i can’t imagine this dish without it. i think if you add protein, you don’t need the avocado.

personal thoughts

this was a lot of fun to make and i think it’s a great dish to try new things to build out the flavor profile. i just love how versatile it is. as is, the recipe is not labor intensive. you can buy the broccoli already chopped and the garlic already out of its skin. the cost to purchase the ingredients is very low and you probably already own most of these in your kitchen. i also adore how green this soup is. it’s literally layers of green things. colors can throw you from wanting to eat certain things but don’t steer away from this bowl of delicious green goodness.


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