Thai Broccoli Coconut Soup

February 20 2019, Wednesday Dinner

WHAT:

• 0.5 can of coconut milk (or as much as you  like based on thickness and taste) 
• 1-2 tsp green curry paste (or as much as you would like based on spiciness and taste)
• 2 cups water (or more if needed)
• 5/6 fresh/frozen kafir lime leaves - split and remove stem from center
• 3/4 fresh/frozen slices galangal or ginger
• 1 fresh/frozen lemon grass - big pieces of white part
• 300-350gm broccoli florets
• 1 to 1.5 cup spinach leaves
• 6-8 basil leaves
• 1 cup of boiled peas (fresh or frozen)
• 1tsp sugar (or as needed per taste)
• juice of 0.5 lemon 
• salt as needed

 For Garnish: (optional)

• 3 tbsp mix chopped  herbs like cilantro, mint and basil
• 3 tbsp tom-yum cashew ( roast cashew pieces and add little tomyum paste, salt and sugar)
• 2 tsp coconut cream (thick part of coconut milk)
• 2 tbsp mix of crispy onion, shallots, garlic and ginger

HOW:

• In a pan add few tbsp of thick part of coconut milk and add green curry paste in it and saute on medium heat until fragrant and thick
• Add rest of the milk, water and kafir lime leaves, galangal/ginger and lemon grass and boil and simmer for few minutes
• Add broccoli florets and boil again and simmer for few minutes
• Add spinach and basil and let it wilt for 1-2 minutes
• Remove kafir lime leaves, galangal/ginger and lemon grass and blend the mixture to desire consistency  (with hand blender or pulse in Vitamix or Blendtec)
• Add the soup back in the pot and turn on the gas to medium heat and add boiled peas
• Add salt and sugar per taste. Add water if the soup is thick
• Add lemon juice just before serving
• Garnish it with chopped herbs, chopped tom yum cashew, coconut cream and crispy mix.
• Enjoy!