Thai Broccoli Soup with Coconut

Cooking steps

1. Heat oil in a medium, heavy-bottom pot.
2. 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. Garlic - Single Clove Fresh Ginger Lemongrass Shallot
3. Add the veggie or chicken stock or broth, 4 kefir lime leaves, ¾ salt and 1 pound broccoli and bring to boil. Iodized Salt Lime Broccoli Kaffir Lime - Leaves Coriander Leaves - Organic
4. Bring this to a boil, cover, lower heat and gently simmer 10-12 minutes, or until broccoli is tender. Broccoli
5. Once tender, turn the heat off, uncover. Add 1/4 cup cilantro (save the rest for garnish) and blend.
6. Place the smooth blended soup back in the pot, over low heat.
7. 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! Brown Sugar - Organic Coconut Milk
8. Add 2-3 tbsp lime juice, and optional fish sauce to taste, or add salt. Find the balance. Iodized Salt Lime
9. Divide among bowls, garnish with any of the options above.