Updated: Nov 21, 2020
This vibrant, flavorful Thai Broccoli Soup wakes up the taste buds! Made with fresh ingredients – it has a delicious brightness we all could use in winter, taking us away to warm and far-off places. Fresh simple ingredients make up the base of this soup. For a nice contrast in texture to the creamy soup try adding crispy shallots, Peanut Chili Crunch or toasted coconut right before serving.
2 tablespoons olive oil
2 fat shallots, chopped
2 tbsps. Spice&Easy Thai Spice Blend
4 cups veggie stock
1 pound broccoli, chopped small ( slice tough or large stems small, to cook faster)
1 1/2 cups potato or sweet potato ( optional) diced, see notes.
1/2 -1 13-ounce can coconut milk (liquid and solids) saving a couple of tablespoons for garnish
1 teaspoon unrefined / coconut sugar
a handful of spinach (optional, to enhance color)
½ cup cilantro -tender stems OK
2–3 tablespoons fresh lime juice
1 green chili for extra heat (optional)
3/4 tsp salt to taste at the end
Garnishes- lime zest, mint, cilantro, chili threads, lime wedges For a thicker soup, feel free to add 1- 1 1/2 cups of diced potato ( or sweet potato)- totally optional.
Heat oil in a medium, heavy-bottom pot over medium heat.
Add the shallots, sauté 3 minutes.
Add the veggie stock and Spice&Easy Thai Spice Blend and broccoli and bring to boil – it’s OK if the broccoli isn’t all submerged, it will still steam. SEE NOTES for potato.
Bring this to a boil, cover, lower heat and gently simmer 10-12 minutes, or until broccoli is fork-tender.
Once tender, turn the heat off, uncover. At this point, you could add a handful of optional spinach to give the soup a more vibrant color. Add 1/4 cup cilantro (save the rest for garnish) and blend until very smooth using a submersion blender.
Place the smooth blended soup back in the pot, over low heat.
Stir in the coconut milk until warmed through. Do not boil or you will lose the lovely color!
Add lime juice, and optional sugar / salt to taste.
Garnish as preferred.