If you’re in the mood for something cosy and full of flavour, this Thai Broccoli Soup with Coconut is calling your name. It’s creamy, zesty, a little bit spicy, and totally packed with feel-good ingredients. We’re talking broccoli, spinach, coconut milk, and all those gorgeous Thai aromatics like lemongrass, ginger, and garlic. It’s the kind of soup that warms you up from the inside out and makes your kitchen smell amazing. Plus, it’s super easy to whip up and perfect for a light lunch or dinner with a twist.
Serves 4
Ingredients:
- 2 Tbsp olive oil
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 2 tsp fresh ginger, chopped
- 1 jalapeño pepper, sliced
- 1 lemongrass, chopped
- 4 cups (950ml) vegetable stock
- ¾ tsp salt
- 4 kefir lime leaves (optional)
- 1 head broccoli
- 2 medium potatoes, peeled, & chopped
- ½ cup (120ml) coconut milk, full-fat
- 1 tsp sugar
- 200g spinach
- 1 bunch coriander
- 3 Tbsp fresh lime juice
- 2 tsp fish sauce
- roasted peanuts, to garnish (optional)
Method:
Heat oil in a pot over medium heat. Add the shallots, and sauté for 3 minutes. Then, add the garlic, ginger, and jalapeño pepper. Sauté for another 3 minutes then add the lemongrass, and sauté for another 1-2 minutes.
Add the vegetable stock, kefir lime leaves (if using), salt, broccoli, and potatoes. Bring to a boil. Lower the heat and cover with lid. Gently simmer, covered for 10-12 minutes.
Once vegetables are tender, take the pot off the heat. Add in the spinach and coriander. Blend with a hand-blender or in a food processor until very smooth.
Place the blended soup back in the pot, over low heat, stir in the coconut milk, add in the sugar, and stir until warmed through. Do not boil.
Lastly, add the lime juice, and fish sauce to taste.
Divide between bowls, and garnish with additional coriander leaves and roasted peanuts (optional).
