Hi Foodies, it’s so exciting to be able to share a recipe with you via Amcarmen’s Kitchen and I want to say a big thank you to Allison for organising such a wonderful global blogging experience. Last year, I was able to cook and collaborate in the same kitchen with Allison, where were exchanged some delicious recipes. If you haven’t had the chance to read them, here are the links to my Giant Chocolate Chip Cookie and Cookies & Cream.
My friends call me a chilli fiend. I can’t help it, I am after all Indian. I just love the pungency and zing it adds to soups, curries and stews. I created this recipe on one of those cold winter Sydney evenings when feeling a little bit under the weather. It’s packed full of delicious super greens, fragrant herbs and spices that will help to reinvigorate your senses. Make a big batch and pack it for work the next mayor freeze in snap-lock bags for 1-2 months.
PREP TIME 30 MINS | COOKING TIME 30 MINS | SERVES 3-4
For the green curry paste
- 1 large garlic clove, peeled
- 5cm piece of ginger, washed
- 2 spring onions
- 1 bunch coriander, washed, roots and stems scrubbed
- 1 bunch Thai basil, washed (optional)
- 2 tbsp cumin powder
- 1/2 tsp turmeric powder
- 2-3 small green chillies
For the soup
- 2 tbsp sunflower oil
- 1 cup firmly packed English Spinach, washed and finely chopped
- 1 broccoli, cut into florets, stem diced
- 1/2 cup coconut milk
- Lime wedges
- Extra coconut milk, to serve
- Roughly chop the garlic clove, ginger, spring onions, coriander leaves, root and stems, and Thai basil. Place these and the remaining ingredients into a blender along with a 1/4 cup water. Blitz to form a smooth paste. You may need to add some more water to help the mixture along.
- Heat the sunflower oil in a large saucepan over medium heat. Add the curry paste to the saucepan and cook, stirring occasionally until fragrant. Add the spinach and broccoli and season with salt and pepper to taste. Add 1L cold water and cook over medium-high heat for 10 minutes or until the broccoli stems are tender and the spinach is wilted. Allow to cool.
- Purée the mixture using a stick blender, then return to the heat and add the coconut milk. Allow to heat through. Serve with lime wedges and a drizzle of coconut milk. This soup goes really well with turkish borek or spinach and ricotta triangles.
For more tasty recipes and Sydney food adventures head to www.brendonthesmilingchef.com
I’m a food writer, blogger and passionate home cook living and working in Sydney. By day I work at one of the world’s fastest growing premium restaurant delivery services, and by night I cook, style and photograph recipes for my award-winning recipe blog. I really can’t stop smiling, believe me, I’ve tried and probably lasted 2 seconds. Sharing food, stories and recipes with family and friends makes me happy, which is exactly why I created “Smiling Chef”. I often try to include a selection colourful vegetables in my cooking, for both it’s nutritional benefits, and the fact that it makes such great #foodporn for Instagram. Get in touch if you need #instaworthy shots of your restaurant or cafe food for your website and social networks. I’m also keen singer and pianist and also love street and landscape photography – see more at @my_omd_and_me.
Instagram: @brendonthesmilingchef/ @my_omd_and_me
Recipe Copyright © 2016 | brendonthesmilingchef
Happy cooking and keep smiling,