Broccoli and Green Pea Curry Soup

- 450g (1 lb) frozen broccoli
- 375g (3 cups) frozen green peas
- 250ml (1 cup) coconut milk
- 375ml (1.5 cups) water
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 teaspoons grated fresh ginger
- 1 teaspoon green curry paste
- 1 teaspoon fresh lime juice
- 1 teaspoon salt
- 0.5 teaspoons (2 krm) black pepper
- Thai basil or parsley
1. Heat the oil in a large pot over medium heat, which is approximately 180°C or 350°F.
2. Add the onion and cook until it has softened, which should take about 5 minutes.
3. Add the garlic and cook for an additional 1 minute, stirring occasionally to prevent burning.
4. Add the green curry paste and cook for 1-2 minutes, stirring constantly, until the mixture becomes fragrant and slightly darkened.
5. Pour in 400ml or 1 3/4 cups of coconut milk, 250ml or 1 cup of water, and 30ml or 2 tablespoons of lime juice.
6. Bring the mixture to a boil, then reduce the heat to low, approximately 80°C or 175°F, and simmer for 10 minutes.
7. Add 250g or 9 oz of broccoli, 120g or 4 oz of green peas, 5g or 1 teaspoon of salt, and 2g or 1/2 teaspoon of black pepper.
8. Simmer for an additional 10-15 minutes, or until the vegetables are tender and easily pierced with a fork.
9. Taste the curry and adjust the seasoning as needed, adding more salt, pepper, or lime juice to taste.
10. Serve the curry hot, garnished with a sprinkle of Thai basil or parsley and a sprinkle of 5g or 1 teaspoon of grated ginger.
- Blender
- Large Pot
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
- Garlic Press
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