Thai Broccoli Soup with Coconut Milk
Ingredients
The soup base
-
2
tablespoons
olive oil
-
2
fat
shallots, chopped
-
4–5
cloves
garlic, rough chopped
-
2
teaspoons
chopped ginger
-
1
medium-sized
jalapeño pepper, sliced
-
¼
cup
chopped lemongrass
-
4
cups
veggie broth or chicken stock
-
¾
teaspoon
salt
-
4
leaves
kaffir lime (optional)
-
1
pound
broccoli, chopped small
-
1½
cups
potato or sweet potato, diced (optional)
The finishing touches
-
1
cup
coconut milk
-
1
teaspoon
sugar or alternative
-
a handful
baby spinach
-
½
cup
cilantro, divided
-
2–3
tablespoons
fresh lime juice
-
1–2
teaspoons
fish sauce (optional)
Garnishes
-
crispy shallots
-
toasted coconut
-
Peanut Chili Crunch
-
lime zest
-
mint
-
lime wedges
Instructions
- Heat olive oil in a pot over medium heat and sauté shallots for 3 minutes.
- Add garlic, ginger, and jalapeño, and sauté for another 3 minutes until tender.
- Stir in lemongrass and sauté for 1-2 more minutes.
- Add broth, kaffir lime leaves, salt, broccoli, and potatoes; bring to a boil, then cover and simmer for 10-12 minutes until broccoli is fork-tender.
- Turn off heat and add baby spinach and ¼ cup cilantro; blend until smooth.
- Return the blended soup to the pot over low heat and stir in coconut milk and sugar until warmed through.
- Adjust seasoning with lime juice and optional fish sauce.
- Serve in bowls and garnish with desired toppings.
Nutrition Facts (estimated)
Servings
6
Calories
200
Total fat
10.6g
Total carbohydrates
12.1g
Total protein
3.7g
Sodium
692.9mg
Cholesterol
0mg
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