Warming, hearty and global. That’s what Faith calls this soup, one of her go-to weeknight winter favorites. Use store-bought rotisserie chicken, or shrimp. You can also use frozen broccoli.
(She adapted this recipe from one that appeared in Donna Hay and then on Epicurious. If you don’t have an immersion blender, do what Faith did when she was in New York City – use a regular blender, smoothing out the soup in batches.)
ON-DEMAND: Listen to Faith and the gang discuss this recipe on The Faith Middleton Food Schmooze®.
- 1/3 cup store-bought green curry paste
- 1 can coconut milk (13.5-ounce)
- 3 cups water
- sea salt
- cracked black pepper
- 1 pound broccoli florets chopped
- 2 cups baby spinach leaves plus more to serve
- 2 cups cilantro leaves
- 2 scallions shredded
- shredded chicken from store-bought rotisserie chicken
- juice from 1 1/2 limes
- Place the curry paste in a medium saucepan over medium heat and cook, stirring, for 1 minute or until fragrant. Add the coconut milk, water, 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, blend the soup until smooth. Divide among serving bowls and top with the extra spinach, remaining cilantro, shredded chicken, and lime (each person can add the amount to taste).
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