1- 1 1/2tablespoonsgreen 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.)
113.5-ounce can coconut milk or coconut cream
3cupswater
1teaspoonkosher salt
1/2teaspooncracked black pepper
1poundbroccoli floretsrinsed and dried
2cupsbaby spinach leavesrinsed and dried
2cupscilantro leavesrinsed and dried
Crispy Shallots
1 cupshallotspeeled and sliced
1/2 cupolive oil
pinch ofkosher 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
The crispy shallots give this soup an amazing flavor boost. If you can’t tolerate spice, reduce amount of green curry paste or omit entirely.If you don’t have an immersion blender, use a regular blender or food processor but wait for soup to cool down a bit.This soup freezes beautifully so if you have extra don't sweat it! If you don’t like cilantro, substitute basil or omit the herb.Save the oil from the crispy shallots. Store oil in a sealed container in the refrigerator and use when making dressings. The oil will add a lot of flavor to any dressing you make.Crispy shallots are especially delicious on many foods such as salads, vegetables and steaks. I keep the crispy shallots in a sealed baggie to keep them fresh.