Spicy Broccoli Coconut Soup
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 garlic clove
- 1 piece Galangal (walnut-size)
- 2 Lime leaves
- 500 milliliters vegetable stock
- 1 sprig Lemongrass
- 1 pc ginger (walnut-size)
- 500 milliliters Coconut milk
- 50 milliliters Lime juice
- 1 Tbsp light soy sauce
- 3 red chili peppers
- 1 Tbsp Fish sauce
- salt
- 250 grams Broccoli
- 2 carrots
- 1 white Beet
- Thai basil
Preparation steps
1.
Peel and coarsely chop the ginger, garlic and galangal. Pour into a pot. Rinse the lemongrass, cut into 5 cm pieces and place in the pot. Rinse the chile peppers, halve, remove the seeds and ribs. Mix with the lime leaves, lime juice, vegetable stock and coconut milk. Pour into the pot, bring to a boil and cover. Simmer for 10 minutes. Season with salt, fish sauce and soy sauce. Peel and thinly slice the carrots.
2.
Thaw the broccoli. Blanch the carrots and broccoli in boiling salt water for 2-3 minutes. Rinse and drain. Pour the coconut broth through a sieve into another pot. Remove the lemongrass and add into the broth. Pour in the carrots and broccoli and simmer (do not boil) for about 5 minutes. Serve the soup garnished with basil.
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