400ml coconut milk
3 cloves garlic
1 fresh chilli
1 broccoli, roughly chopped (stem too)
1 large handful of spinach
1 block firm tofu, cubed
chives or spring onions to garnish (optional)
Scoop a big spoonful of thick coconut cream from the top of the coconut milk can. Add it to a large pan over medium-high heat. When hot, stir in the garlic, onions, chilli and salt. Sauté for a couple minutes, just long enough for everything to soften up. Add the remaining coconut milk, and the water, and bring to a simmer before adding the broccoli and spinach. Simmer just long enough for the broccoli to get tender throughout, 2-4 mins. Immediately remove from heat and blend. Add more water if you want a thinner soup, and season to taste.
While the soup stands, remove excess water from the tofu with kitchen towel, and fry in a little oil in a nin-stick pan until turning golden. Season with salt and plenty of pepper and dish up the soup, sprinkled with tofu cubes, toasted almonds and chopped chives or spring onions if using.