Description
A simple delicious recipe for Thai Broccoli Soup with Coconut Milk- bursting with authentic Thai flavors. Make from scratch in 40 mins! Vegan & Gluten-Free. | Updated 11/2019
Ingredients
Units
- 2 tablespoons olive oil
- 2 fat shallots, chopped
- 4-5 garlic cloves, rough chopped
- 2 teaspoons chopped ginger
- 1 medium-sized jalapeño pepper sliced ( 1/2 jalapeno for mild heat) seeds ok
- 1/4 cup chopped lemongrass, or use lemongrass paste
- 4 cups veggie broth or chicken stock
- 3/4 teaspoon salt
- 4 kaffir lime leaves (optional)
- 1 pound broccoli, chopped small ( slice tough or large stems thinly, to cook faster)
- 1 1/2 cups potato or sweet potato (optional) diced, see notes.
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- 1 cup coconut milk (liquid and solids) saving a couple of tablespoons for garnish (See notes)
- 1 teaspoon sugar, or alternative
- a handful of baby spinach
- 1/2 cup cilantro -tender stems OK (divided)
- 2-3 tablespoons fresh lime juice
Instructions
- Saute: Heat oil in a medium, heavy-bottom pot or dutch oven over medium heat. Add the shallots, saute 3 minutes. Add the garlic, ginger, and jalapeno. Saute 3 more minutes until the shallot is tender. Add lemongrass, saute 1-2 more minutes.
- Simmer: Add the veggie or chicken stock or broth, kefir lime leaves, salt, broccoli and potatoes, and bring to boil – it’s OK if the broccoli isn’t all submerged, it will still steam. Cover, lower heat, and gently simmer 10-12 minutes, or until broccoli is fork-tender. Once tender, turn the heat off, uncover.
- Blend: Add a big handful of baby spinach to give the soup a more vibrant green color. Add 1/4 cup cilantro (save the rest for garnish) and blend until very smooth using an immersion blender. Or cool the soup and blend in batches using a regular blender (keeping in mind, blending a blender full of hot soup will explode!) Fill the blender only halfway full & place a kitchen towel on top of the lid and firmly hold the lid down while blending- or wait until it has cooled!
- Place the blended soup back in the pot over low heat. Stir in the coconut milk (solids and liquid) – you can start with half a can and add more to taste. Add sugar and stir until warmed through. Do not boil or you will lose the lovely color!
- Add lime juice, and optional fish sauce to taste, or add salt. Find the balance.
- Divide among bowls, garnish with any of the options above.
Notes
For a “thicker” soup, feel free to add more diced potato (or sweet potato)- totally optional. If adding more potato, you will need to adjust salt, lime , fish sauce accordingly.
You can add the coconut milk to taste- start with 1/2 cup, add more as needed.
Crispy Shallots, Kaffir lime leaves and Chili threads can all be found at Asian markets- and no, these are not essential, but add a nice touch. 🙂
Nutrition
- Serving Size: 1 ⅓ cups
- Calories: 200
- Sugar: 2.5 g
- Sodium: 692.9 mg
- Fat: 10.6 g
- Saturated Fat: 9 g
- Carbohydrates: 12.1 g
- Fiber: 3 g
- Protein: 3.7 g
- Cholesterol: 0 mg