How to make Thai Green Broccoli Soup -

Broccoli soup flavoured with Thai curry and coconut milk.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Thai green curry paste (थाई ग्रीन करी पेस्ट ), Broccoli (ब्रोक्ली/ विलायती गोभी)

Cuisine : Thai

Course : Soups

Thai Green Broccoli Soup

Thai Green Broccoli Soup Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Thai Green Broccoli Soup Recipe

  • Thai green curry paste 1 tablespoon

  • Broccoli florets, 10-15 + for garnishing 10-15

  • Vegetable stock 2 cups

  • Potato finely chopped 1 medium

  • Coconut milk 1-2 tablespoons

  • Salt to taste

  • Boiled noodles as required

  • Lemon juice 1 tablespoon

  • Spring onion greens Finely chopped as required

  • Fresh coriander leaves Finely chopped as required


Step 1

Heat oil in a non-stick pan. Add Thai green curry paste and sauté for a minute. Add vegetable stock, mix and bring to boil.

Step 2

Add broccoli florets and potato, mix and cook for 1-2 minutes. Cover and cook for 3-5 minutes. Switch off heat and cool.

Step 3

Grind the cooked mixture to make a puree. Strain the puree in another small deep non-stick pan. Switch on heat, mix and bring to boil.

Step 4

Add coconut milk and mix. Add salt and switch off heat.

Step 5

For garnishing, insert a satay stick in a broccoli floret to make a tree. Roll some boiled noodles on the remaining stick and cover. Place it in a serving soup bowl.

Step 6

Add lemon juice to soup and mix well. Pour the soup in the bowl and put some chopped spring onion greens and chopped coriander leaves besides the prepared garnish stick to make grass.

Step 7

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.