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5 from 2 votes

Broccoli and Spinach Coconut Curry Soup with Crispy Shallots - Gluten Free

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup, starter
Cuisine: Thai
Keyword: broccoli, cilantro, coconut cream, coconut milk, crispy shallots, gluten free, green curry paste, shallots, spinach
Servings: 6 servings
Author: GFchow @ gfchow.com

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

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.