Green curry paste gives this soup a delicately spicy broth.
The vegetables are cooked just enough to be tender, but retain their freshness and distinct textures.
Heat 2 tablespoons oil in a soup pot or Dutch oven over medium-high heat.
Stir in green curry paste and cook, stirring, for 3 minutes.
Stir in 4 cups broth; bring to a gentle simmer.
Meanwhile, coarsely chop 4 cups spinach.
Cut mushrooms into 1/4-inch strips.
Heat the remaining 2 teaspoons oil in a large skillet over medium heat.
Add garlic and cook, stirring until fragrant, about 30 seconds.
Stir in broccoli stems, scallions and lemongrass; return to a simmer and cook for 3 minutes more.
Stir in the chopped and pureed spinach, cilantro and a big pinch of serrano.
Return to a simmer, cover and cook just long enough to wilt the spinach, about 1 minute.
Add up to 1 cup additional broth if a thinner consistency is desired.
Add lemon juice; taste and add more salt, serrano and/or lemon juice, if desired.
Tips
To make ahead: Cover and refrigerate for up to 3 days.
The heat and salt level can vary widely depending on brand.
To use, trim off the root end and grassy top.
Peel off the woody outer leaves.
Thinly slice the softer inner stalk, then finely chop.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
