Place the curry paste in a medium saucepan over medium heat and cook, stirring, for 1 minute or until fragrant. Add the coconut milk, water, salt and pepper and bring to a boil. Add the broccolini, cover and cook for 10 minutes or until the broccolini is tender. Remove from the heat and add the spinach leaves and half the coriander.

Using an immersion blender, blend the soup until smooth. Divide among serving bowls and top with the extra spinach, remaining coriander, fresh green shallots and crispy shallots.