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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!

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