A simple, healthy and delicious recipe bursting with authentic Thai flavours. Vegan & Gluten-Free.
Cooking steps
Heat oil in a medium, heavy-bottom pot.
Add the 2 big finely chopped shallots, sauté 3 minutes. Add 4-5 garlic cloves, 2 tbsp chopped ginger, and 1 medium-sized jalapeno sliced. Sauté 3 more minutes until the shallot is tender. Add ¼ cup chopped lemongrass, sauté 1-2 more minutes.
Add the veggie or chicken stock or broth, 4 kefir lime leaves, ¾ salt and 1 pound broccoli and bring to boil.
Bring this to a boil, cover, lower heat and gently simmer 10-12 minutes, or until broccoli is tender.
Once tender, turn the heat off, uncover. Add 1/4 cup cilantro (save the rest for garnish) and blend.
Place the smooth blended soup back in the pot, over low heat.
Stir in ½ or 1 can coconut milk. Add 1 tbsp sugar and stir until warmed through. Do not boil or you will lose the lovely colour!
Add 2-3 tbsp lime juice, and optional fish sauce to taste, or add salt. Find the balance.
Divide among bowls, garnish with any of the options above.
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