Green Curry Soup with Broccoli

Name: Green Curry Soup with Broccoli
Ingredients: 1 tbsp. coriander seeds; 1 ½ tsp. cumin seeds; ½ tsp. white peppercorns; ⅔ cup finely chopped shallots; ¼ cup stemmed, peeled, and minced galangal; 4 lemongrass stalks, inner part finely chopped; 4 cloves garlic, finely chopped; 4 makrut lime leaves, veins removed and finely chopped; grated zest of 1 makrut lime; 8 to 10 green chilis (or to taste), half seeded; pinch of salt; 3 ½ tbsp. palm sugar (or substitute brown sugar); 3 ½ tbsp. palm sugar (or substitute brown sugar); 4 ¼ cups coconut milk; 2 cups coconut cream; 8 ounces spinach; broccoli crown, cut into florets; 10 white mushrooms, sliced; ½ eggplant, diced (⅜-in. cubes) thai basil leaves (optional); ½ eggplant, diced (⅜-in. cubes) thai basil leaves (optional)

Preparation info

Difficulty
Easy

Appears in

Good Soup

By Joris Bijdendijk and Samuel Levie

Published 2023

About

Ingredients

Curry Paste

1 tbsp. coriander seeds
1 ½ tsp. cumin seeds
½

Soup
Vegan
Gluten-free

Method

Let’s start by making the curry paste. In a dry skillet over medium-high heat, toast the coriander seeds, cumin seeds, and white peppercorns until fragrant. Let cool and grind them in a mortar or spice grinder to a fine powder. Remove from the mortar or grinder and grind the remaining ingredients for the curry paste in a large mortar or food processor. Add all the ground ingredients together.</