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Thai Broccoli Soup with Coconut Milk
Ingredients
  • subheading: UNITS USM ½X:
  • 2 tablespoons olive oil
  • 2 fat shallots, chopped
  • 4 to 5 garlic cloves, rough chopped
  • 2 teaspoons chopped ginger
  • 1 medium-sized jalapeño pepper sliced ( ½ jalapeno for mild heat) seeds ok
  • ¼ cup chopped lemongrass, or use lemongrass paste
  • 4 cups veggie broth or chicken stock
  • ¾ teaspoon salt
  • 4 kaffir lime leaves (optional)
  • 1 pound broccoli, chopped small ( slice tough or large stems thinly, to cook faster)
  • 1 ½ cups potato or sweet potato (optional) diced, see notes.
  • 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
  • ½ cup cilantro -tender stems OK (divided)
  • 2 to 3 tablespoons fresh lime juice
  • Optional: 1 to 2 teaspoons fish sauce ( optional or  vegan fish sauce, or add a little more salt to taste)
  • Garnishes-   crispy shallots, toasted coconut, Peanut Chili Crunch,   roasted peanuts, lime zest, mint, cilantro, chili threads, coconut milk, croutons, lime wedges
  • Cook Mode Prevent your screen from going dark
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