Soups, Vegan

Kale & Broccoli Thai Curry Soup
Mustard Seeds & Coconut

I would like to tell you a lil bit about my schedule for this blog. It is already pretty consistent. I plan and create the dishes on paper or in my mind during weekdays and cook, picture, write on my free days. Mostly 2 sometimes more dishes per week. On Fridays, I get my delivery and Saturday I am good to go. Most of the times I woke up on Saturdays and find myself straight in the kitchen. I already know what I cook and all easy and quick and a lot of fun 🙂

However, this soup was not one of those planned recipes. Just a surprise to me too. Here is how did it happen. I woke up, created an amazing Pavlova recipe. Turned out so good. Made me feel good. Then by the time I have finished, I had 1,5 hours before I go out for some obligations. I would not finish the second recipe that was in my mind as it was a bit more complicated so I just open the fridge and took out the oldest vegetables. I was feeling sorry for them already for the last days. Then all went spontaneously. The result was just spectacular.

Great balanced mild spicy curry, kale in a curry was an interesting touch as well, even though it was not my intention. Hehe. Thank you old vegetables for being such delicious in this curry, I am glad you are not thrown 🙂

Kale & Broccoli Thai Curry Soup

Course Soup, Vegan
Cuisine Thai
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Author Kayra


  • 15 ml Coconut Oil
  • 300 gr Broccoli florets
  • 4-5 Pieces Curry Leaves
  • 2-3 Pieces Lime Leaves
  • 4 Cups Coconut Milk
  • 200 gr Onion Julienne
  • 150 gr Potatoes Cubes
  • 10 gr Ginger Smashed
  • 1 Piece Lemon Grass Smashed
  • 5 gr Black Mustard Seeds
  • 5 gr Green Curry Paste
  • 40 gr Kale Leaves Rough Chopped
  • 30 gr Coconut desicated (or fresh grated)
  • 30 ml Lime Juice
  • Salt & pepper


  1. Sweat onion with coconut oil (or any oil you prefer).

  2. Add ginger and lemongrass and sweat.

  3. Add mustard seeds and curry & lime leaves. Bloom for a minute or until the leaves are fragrant.

  4. Add all ingredients except kale leaves and boil until all vegetables are finely cooked and ready to be mashed. 

  5. Turn off the heat and add kale leaves.

  6. Bland it's mustard. It is fragrant to puree soups or sauces when they are hot as it is easier to bland and with this soup, it is also important that we get a nice bright green color of kale to the soup.

  7. Adjust seasoning. 

  8. Serve with lime wedges.

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