This Green Curry Broccoli Soup recipe originated from the blog Stonesoup and was edited and brought to me by Duluth local Jordan Decker as one of her easy and delicious meat-free options. It may sound scary but this curry soup feels familiar and comforting. It has a lemongrass flavor with sweetness from the peanut butter and just a little spice from the green chills in the paste. I was excited when I saw this recipe and even more so after trying it!
1. Heat a large saucepan. Add a bit of coconut milk and throw the onions in for a quick sauté. After about 5 minutes add the curry paste and stir it around with the onions for about 30 seconds or the paste becomes very aromatic. Don’t worry about the onions being fully cooked at this stage; they will be by the end.
2. Add coconut milk and about 2 cups water. This part is all about finding the correct ratio. The broth is supposed to silky and creamy, without being too thick. Simmer.
3. Add broccoli and curry powder to taste. Let simmer uncovered until the broccoli and onions are both tender. (9ish minutes?)
4. Stir in peanut butter and enjoy!
For the finished product, I look for an opaque dark brownish/gold broth (darker than the original recipe). If it doesn’t have enough kick, I’ll add more curry powder, curry paste, or sriracha. If it needs more sweet I’ll add more peanut butter. If the broth is too thin add a bit of coconut milk. It’s totally customizable. I haven’t tried it, but I imagine tamari would make a delicious replacement for salt here as well.
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