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Thai-style broccoli soup

This Thai-style broccoli soup is perfect for weight watchers and those on special diets as it’s vegan, low-fat, low-carb so rather healthy. I served it with Jasmine rice, but it can be served with flatbread, wholesome rolls or scones.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Thai
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 shallots
  • 1 garlic clove
  • 1 lemongrass outside layer removed
  • 1 piece of ginger
  • 1 chilli
  • 1 handful of coriander leaves and stalks
  • 2 carrots
  • 1 large head of broccoli
  • 2 kaffir lime leaves
  • 500 ml stock vegetable or chicken
  • 1 can coconut milk light
  • Vegetable oil to cook
  • Lime juice & spring onion slices to serve

Method
 

  1. Finely chop the shallots, garlic, chilli, lemongrass and coriander stalks.
  2. Heat a spoonful of groundnut (or coconut) oil in pan and gently cook the chopped vegetables until soft.
  3. Meanwhile roughly chop the carrots and broccoli (including the stalk). Add these to the pan and gently sauté for 5 minutes.
  4. Pour in the stock and coconut milk, add the kaffir lime leaves, then bring to the boil. Gently simmer, under cover, for 20 -25 minutes until the vegetables are tender. Using a stick-blender, process the soup until you get a thick, velvety texture.
  5. Serve with a few spring onion slices and a squeeze of lime juice.