thai broccoli coconut soup

photo by Jennifer Johnson 

1 tablespoon unsalted butter
1 tablespoon canola oil
2 scallions, sliced and divided
Kosher salt, to taste
Freshly ground black pepper
2 tablespoons green curry paste
1 large head broccoli, chopped (about 3 packed cups)
2 cups homemade (or low-sodium) vegetable stock
1 13-ounce can unsweetened coconut milk
5 ounces fresh baby spinach
Fresh cilantro, for garnish
Crispy tofu, for serving, optional
Toasted coconut, for serving, optional

  1. In large saucepan, heat butter and oil over medium heat. Add 1 scallion and cook until softened, about 2 minutes. Season with salt and pepper. Add green curry paste and stir to combine, about 1 minute. Add broccoli and cook for another 1 minute, slightly toasting broccoli. Add 1/4 cup of stock and deglaze pan, scraping up browned bits on bottom. Slowly pour in remaining stock and coconut milk and bring to a boil. Reduce heat to low and cook until broccoli is cooked through, 10-15 minutes (cooking time depends on size of broccoli pieces). Add spinach and cook until just wilted, about 3 minutes.
  2. Remove soup from heat. Working in batches, transfer soup to a blender and purée until smooth and transfer back to pot (or, use an immersion blender). Add additional stock if needed to process soup. Heat soup over low heat for another 5-10 minutes, until warmed through. Divide among serving bowls, topping each with cilantro, tofu, remaining scallion, and toasted coconut (if using) and serve.

Serves 2-4.

cook’s note: To make crispy tofu: Pat dry and press tofu for about 1 hour to remove moisture. Cut 2 1/4-inch slices into small dice (save remaining tofu for another use). Heat 1 tablespoon canola oil in a medium nonstick pan over medium heat and add tofu. Cook until lightly golden brown, tossing occasionally as it cooks.