Green Curry of Broccoli Soup
To make this soup in under 10 minutes, boil water in the kettle to speed things along.
When chopping the broccoli, I like to finely slice most of the stems and add them to the pot so I minimize the wastage.
3 – 4 tablespoons green curry paste
1 cup coconut milk
2 heads broccoli, chopped into bight sized trees
2 – 3 tablespoons peanut butter
1. Heat a large saucepan on a high heat. Add a few tablespoons of cream from the top of the coconut milk or some oil. Stir fry the curry paste for 15-30 seconds or until you notice the aroma. Be careful not to burn.
2. Quickly add 2 cups water and the coconut milk. Bring to a simmer.
3. Add broccoli. Bring back to a simmer and cook uncovered for 8-9 minutes or until the broccoli is tender.
4. Remove from the heat. Stir in the peanut butter. Taste and season with a little salt or sugar.
