Whenever I make broccoli soup I always have some left, great to freeze for when you’re not in the mood for cooking. But you could also make it into a curry!
This vegetable curry is so ram-packed full with veggies, fresh herbs and spices, all you need is a soft boiled egg on top and you’ve got a meal for champions. You can of course leave the egg out if you want to keep it vegan.
I love making my own curry pastes and I usually have all the ingredients in my drawers and freezer to make it. It’s really super easy, just takes about 15 minutes extra time. But if you’re really not in the mood of course you can use a store-bought curry paste as well!
Thai Green Vegetable Curry from Leftover Broccoli Soup
- Curry Paste - All ingredients roughly chopped, it will be blended into a paste
- 2 green cayenne pepper chili's, deseeded
- 3 Thai green chili's (leave out if you don't want it too spicy)
- 2 medium shallots
- 2 lemongrass stalk, tough outer layer removed
- 3-4 cm galangal
- 5 cloves garlic
- 2.5 tsp dried shrimp paste (Belacan)
- Zest from 1 lime
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp white pepper
- 1/2 tsp turmeric
- Bunch of chopped coriander roots and leaves (± 2 tbsp after chopped)
- A few sprigs coriander for garnishing
- 2 - 3 tbsp cold water, as needed
- Curry ingredients
- 200 ml coconut milk (more if needed, see notes)
- ± 200 ml broccoli soup, recipe (or less if you have less, see notes)
- 1/2 tsp tamarind paste for acidity
- 1-2 tsp fish sauce for saltiness
- 1-2 tsp sugar for sweetness
- 1/2 stock cube (optional)
- Vegetables (your choice of vegetables, below is just a suggestion)
- 1 small aubergine
- 2 baby pak choi, halved lenghthwise
- 150 g mushrooms (I used beech mushrooms, but any mushrooms will do)
- To serve
- Soft boiled egg, recipe
- Wedge of lime
- Steamed rice (1/2 cup rice pp)
- Chili Oil, store bought or homemade
- 1 Spring onion, finely chopped
- A few coriander leaves
Pre-heat the oven to 200°C.
You'll need 3-4 pans: Large saucepan for the curry, pan to make the rice, small pan to boil the eggs, wok or skillet to fry the vegetables.
Curry Paste (± 15 minutes)
Gather all your ingredients, chop roughly and add to a large enough blender to fit in all the ingredients. Add 1 tbsp of water to start.
Blend into a smooth paste and add more water if needed (your will be cooking the water out of the paste later), ± 5 minutes.
Heat a large saucepan and add the curry paste, stir-frying on medium to high heat. ± 7 minutes.
When the paste is fragrant and the water has evaporated add 200 ml of coconut milk, mix well with the paste and bring to a simmer. ± 2 minutes.
Add the soup, mix well and bring to a simmer. Add more coconut milk or water if you feel it's too dry.
Taste and season to your liking with tamarind, fish sauce and/or sugar. If you still feel it's lacking something you can also crumble in half a stock cube, but taste first!
Let bubble away on very low heat while you're preparing the rest of the vegetables, stirring once in a while.
The rest of the ingredients (± 20 minutes)
Put on the rice as mentioned on packaging (8 minutes boiling in salted water, drain and then minimum of 8 minutes steaming in closed pan).
Chop the aubergine into small cubes, lay them on a baking tray and coat with olive oil and pepper and salt. Bake in the oven until browned crispy, ± 20 minutes.
Boil the eggs according to your liking, here is a guide to perfectly soft boiled eggs.
After 15 minutes you can stir fry your veggies on high heat with a bit of oil, you will only need 5 minutes for this. Season when done.
Plate up the rice, then the curry sauce and scoop on the stir fried veggies, the crispy aubergine, the egg, coriander, spring onion, chili oil and a wedge of lime.
This is a great way to make use of leftover soup, but you can also leave it out and just use the same amount of coconut milk.