Broccoli and Spinach Coconut Curry Soup with Crispy Shallots – Gluten Free
Broccoli and Spinach Coconut Curry Soup with Crispy Shallots is so simple to make and is perfect for a quick dinner on cool, nippy nights. It’s a green power soup rich in Vitamin A, C & K which are all important diet staples for overall health. And don’t forget the crispy shallots! They’re an amazing, easy-to-make topper that adds another layer of flavor and texture to your soup-eating experience.
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This is the brand of green curry paste I use.
Place green curry paste in large pot and cook until fragrant, approx. 1 minute. Then add 1 can of coconut milk or coconut cream, water, salt and pepper to the pan.
Main Green Soup Ingredient
Prep the broccoli, spinach and cilantro.
First add broccoli and cook for 10 minutes. Then remove soup from the heat and add spinach and cilantro.
Next, blend the soup until smooth with an immersion blender or regular blender.
How to Make Crispy Shallots
Use 2 large shallots (or 2 mediums and 2 small as I did in photo above). Peel them and then thinly slice.
While broccoli is cooking, add sliced shallots to olive oil in a small saucepan over medium heat. After oil starts to bubble (around 5 minutes or so), reduce heat to medium-low or low (it’s important to allow the shallots to brown slowly) and continue cooking shallots for 18 minutes, occasionally stirring. The final browning and crisping happen fast so keep a close eye on the shallots while they cook for the last 2-3 minutes. The shallots are done once they are golden brown and crispy.
Carefully remove the shallots from the pan with a fork or wire mesh strainer and transfer to a paper towel-lined plate. Sprinkle with kosher salt while still warm.
Broccoli and Spinach Coconut Curry Soup with Crispy Shallots – Gluten Free
Divide soup among serving bowls and garnish with crispy shallots, cilantro, and/or scallions.
Broccoli and Spinach Coconut Curry Soup with Crispy Shallots – Gluten Free
Ingredients
Soup
- 1- 1 1/2 tablespoons green curry paste this amount of curry provides a medium spicy kick so you may want to start with 1/2 tablespoon, taste, and go from there.)
- 1 13.5-ounce can coconut milk or coconut cream
- 3 cups water
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 pound broccoli florets rinsed and dried
- 2 cups baby spinach leaves rinsed and dried
- 2 cups cilantro leaves rinsed and dried
Crispy Shallots
- 1 cup shallots peeled and sliced
- 1/2 cup olive oil
- pinch of kosher salt
Garnish Options
- Garnish with crispy shallots, cilantro and/or scallions all are optional
Instructions
Soup
- Place the curry paste in a large pot over medium heat and cook, stirring for 1 minute or until fragrant.
- Add the coconut milk (or coconut cream), 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 cilantro.
- Using an immersion blender, blend the soup until smooth.
Crispy Shallots
- While broccoli is cooking, add sliced shallots to olive oil in a small saucepan over medium heat. (Oil doesn't need to be warmed first). After oil starts to bubble (around 5 minutes or so), reduce heat to medium-low or low and continue cooking shallots for 18 minutes, occasionally stirring. IT'S IMPORTANT TO ALLOW THE SHALLOTS TO BROWN SLOWLY. The final browning and crisping happen fast so keep a close eye on the shallots while they cook for the last 2-3 minutes. The shallots are done once they are golden brown and crispy.
- Carefully remove the shallots from the pan with a fork or wire mesh strainer and transfer to a paper towel-lined plate.
- Sprinkle with kosher salt while still warm.
- Serve immediately over soup. If there are any extra, store in a sealed container.
Soup Assembly
- Divide soup among serving bowls and garnish with crispy shallots, cilantro, and/or scallions.
Notes
Soup recipe from Epicurious.com and Crispy Shallots recipe is from Just a Little Bit of Bacon. The soup recipe was slightly modified by me.
If you like this recipe, you may also like these other GFchow recipes. Lemongrass Chicken, Thai Red Curry Noodle Soup, and Coconut Curry Chicken with Spinach, Mushrooms and Pine Nuts.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
I have to admit that this soup was not really on my radar…until I heard my cousin (Anna) raving about it. She was totally right. I made it tonight, only used 1/2 tablespoon green curry paste, and it was DELICIOUS!!! The entire family enjoyed and I can’t wait to have leftovers.
I’m so glad you liked it. Easy, delicious and healthy…it’s a great combo!
Delicious soup and really easy to make! Maybe a little less green curry paste next time, as it was pretty spicy from using 1 TBS.
I love this soup because it’s so easy and tasty. I added some commentary in the recipe to address the spice level of the green curry. Hopefully this will help moving forward. I really value your feedback!