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Ingredients
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2 tablespoons
canola oil, divided
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1
large or 2 small shallots, minced
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1 tablespoon
ginger, minced
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3 tablespoons
green curry paste
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1 13.5 ounces
can full fat coconut milk
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2 splashes
fish sauce
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2 cups
vegetable broth
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1 teaspoon
coriander
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Kosher salt
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1 pound
broccoli stems and florets, chopped
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2 cups
spinach
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6 ounces
langostino tails or shrimp, fresh if you can find them, otherwise pre-cooked and defrosted
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2
scallions, cut on the bias
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freshly cracked black pepper
Directions
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In a medium saucepan, heat 1 tablespoon canola oil over medium high heat. Add shallots and ginger, and cook for 1 minute, until fragrant. Add in curry paste and stir, letting it darken, for about 1 minute.
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Pour in coconut milk, fish sauce, vegetable broth, coriander, and salt. Bring to a simmer, then add the broccoli. Cook for 10-15 minutes, covered, until the broccoli is tender. Remove from the heat and stir in spinach and lime juice. Let cool slightly.
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Meanwhile, heat remaining canola oil in a small saucepan over high heat. Add in langostino tails and cook until just barely pink if starting with fresh or sear for about 30 seconds if defrosted. Remove from heat.
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Using an immersion blender, blend the soup until smooth.
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Pour soup into bowls and top soup with langostino tails, scallions, and freshly ground black pepper.
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