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

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