Skip to main content

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!

Comments

Post a Comment

Popular posts from this blog

Upma Tamale

January  6 2013, Sunday Lunch WHAT: For Upma: Upma rava flour(2 cups)  ginger garlic paste (1/2 tb spn) mustard seeds ( 1 tea spn) moong daal (1/2 tb spn) oil (3-4 tb spn) Ghee (2-3 tb spn) cashew, raisins carrot ( half,  shredded) cilantro (about 3/4 cup finally chooped) water (3.5 cups) salt For stuffing and tamale: Onion (1 large, sliced) red capsicum (chopped in small pieces) corn ( or any other veg. you have on hand) chili garlic paste (1 tb spn) sugar ( 1 tea spn) salt corn husks pomegranate seeds (optional) HOW: Making Upma and Stuffing: put 5-6 dry corn husks in warm water for about 30 minutes so they are re-hydrated and easy to work with add some oil in skillet and add sliced onion and them caramelize on low temperature you can add little salt and sugar once you see brown color to fasten the process. after onion is caramelized, add corn and red capsicum and cook for 3-4 minut...
2 comments
Read more

Chilaquiles ( or Moleaquiles)

July 13, 2013, Saturday brunch WHAT: 6 medium size corn tortillas, each cut into 4 pieces  5-6 tbsp oil for frying Eggs Cilantro Chredded Cheddar or crumble  cotija or any other cheese For sauce:  1tbsp oil 8oz tomato sauce can 1/1.5 tbsp garlic paste 6oz water 1 tbsp guajillo chili powder (adjust per your taste and type of chili) 1 tbsp chipotle chili powder   (adjust per your taste and type of chili) 1 tsp salt  or to taste  1 tsp black pepper 1 tbsp dry oregano 1 tbsp cumin powder 1 tbsp cocoa powder HOW: Make chips and eggs: heat oil in a skillet and fry each piece of tortilla for few minutes on both sides Remove when crispy  Sprinkle some chili powder once out of oil Fry egg on one side, add salt, pepper and some red chili powder on top while cooking Make sauce: heat oil in a sauce pan Add garlic paste, chili powders, salt, pepper, oregano, cumin and sauté for ...
Post a Comment
Read more

Green Curry Rice "egg roll"

July 23, 2011, Saturday Brunch WHAT: left over green curry (blend it so it is smooth paste to avoid big pieces of veggies in it otherwise it will be hard to roll) sticky rice (or left over rice) 2ggs 1 tbsp Soy sauce 1 tsp crushed garlic handful green onions handful basil sriracha sauce (or any hot sauce) salt - pepper HOW: combine crushed green curry and sticky rice, make sure it is not too liquidy   create sushi like log by rolling it in a bamboo mat or aluminum foil (like  http://mannyljr.typepad.com/ ). it should be about same length as your omelet diameter. combine eggs, salt, pepper, soy sauce, crushed garlic and green onion and make very thin omelet. put omelet on a flat surface, add lots of basil, sriracha sauce as first layer put sticky rice log on it and start rolling and at the end hold with toothpick you can use left over green curry[blended] as dipping sauce once done, you can cut in half or three pieces...
2 comments
Read more