Easy Green Curry And Broccoli Soup
- FOR THE SOUP:
- 2 Tablespoons Sesame Oil
- 2 cloves Garlic, Minced
- 2 Shallots, Diced
- 1 cup Chicken Stock
- 2 heads Fresh Broccoli, Chopped Into Bite-sized Florets
- 4 Tablespoons Green Curry Paste
- 1 Apple, Peeled, Cored And Cubed
- 1-1/2 Tablespoon Creamy Peanut Butter
- 2 cups Milk
- 14 ounces, fluid Coconut Milk
- Sea Salt, to taste
- FOR THE OPTIONAL GARNISHES:
- Unsalted Peanuts, Crushed
- Thai Basil, Sweet Basil, Or Mint
- Sriracha Sauce
- Heat the sesame oil in a large soup pot on medium-low heat. Add the garlic and cook until fragrant, about 1 minute. Add the shallots to the pot and cook until translucent, about 3-4 minutes. Pour the chicken stock into the pot and bring it to a simmer.
- Add the broccoli florets, green curry paste, apple chunks, and peanut butter. Stir until well mixed. Pour the milk and the coconut milk into the pot and bring to a boil. Once boiling, bring the heat back down to medium-low and let it simmer until the broccoli is tender, about 10 minutes.
- Once the broccoli is tender, carefully transfer the contents of the soup pot to a food processor or blender and puree the contents. Depending on the size of the processor or blender, this may need to be done in batches. You don't want to fill the canister too full since this is a hot liquid and it will need space to expand.
- Add a bit of extra milk to the processor or blender bit by bit if you aren't getting the smooth consistency you are looking for. Make sure to taste test. If you feel you want a stronger curry or peanut flavour, add more curry and/or peanut butter in small amounts until you have the flavour you're looking for. Add sea salt to taste.
- Garnish with crushed peanuts, chopped basil, and drizzle with Sriracha sauce for some extra heat!
sesame oil, garlic, shallots, chicken, broccoli, green curry, apple, peanut butter, milk, fluid coconut milk, salt, peanuts, basil, sriracha sauce
Taken from tastykitchen.com/recipes/soups/easy-green-curry-and-broccoli-soup/ (may not work)