- A thumb of ginger
- 1 garlic clove
- 1 tbsp Thai green curry paste
- 1 onion
- 1 potato
- 400ml coconut milk
- A head of sprout tops
- A head of broccoli
- 1 lime
- 15g coconut flakes
- 1 tbsp coconut or olive oil
- Sea salt
- 600ml boiling water
- Large pan
- Measuring jug
- 1.
Peel and finely grate the ginger and garlic into a small bowl. Stir in 1 tbsp Thai green curry paste and set to one side.
- 2.
Peel and thinly slice the onion. Place a large pan on a medium heat for 2 mins. Add 1 tbsp oil and the onion. Fry, stirring, for 5 mins till glossy then add the curry paste. Cook, stirring, for 1 min.
- 3.
Peel and chop the potato into 1cm-thick cubes. Stir the potato into the pan. Pour in the coconut milk and 600ml boiling water. Add a pinch of salt. Cover and simmer for 10 mins till the potato is soft.
- 4.
While the broth is simmering, shred the sprout tops as thinly as possible. Trim the broccoli, chop into small florets and thinly slice them. Slice the stalk into fine matchsticks. Zest and juice the lime.
- 5.
When the coconut broth has simmered for 10 mins, add the green veg. Simmer for 3-4 mins till the veg has softened slightly but retains a little crunch. Add the lime zest and juice. Taste and add pinch of salt if you think it needs it.
- 6.
You can use a stick blender to pulse the soup a few times to blend it a little, or leave it chunky. Ladle the soup into warm bowls. Scatter over the coconut flakes to serve.
- Tip
Keep me
We wouldn't recommend freezing this soup if left chunky. If you would like to freeze it, blend till really smooth the store in sealed containers for up to 3 months. Defrost thoroughly and reheat till piping hot. Alternatively store in sealed containers in the fridge for up to 3 days, adding the lime and coconut flakes to serve.