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Thai-style broccoli & coconut soup
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300g Broccoli Crown
2 shallots, thinly sliced
2 tbsp sunflower oil
2 tsp coriander seeds
1 onion, diced
2 cloves garlic, chopped
2.5cm piece ginger, finely grated (about 2 tsp)
2 lemongrass stalks, trimmed and finely sliced
4 kaffir lime leaves, finely sliced
500ml Cooks’ Ingredients Chicken Stock
400ml can coconut milk
½ lime, juice, or to taste
1 tbsp maple syrup, or to taste
1 tbsp fish sauce, or to taste
1. Preheat the oven to 200°C, gas mark 6. Cut 3 large florets from the broccoli crown and divide each into 4 smaller florets. Toss with the shallots and 1 tbsp oil, season and arrange on a foil-lined baking tray. Roast for 12-15 minutes, stirring halfway, until the shallots are golden and the broccoli tender. Set aside until ready to serve.
2. Meanwhile, dry-toast the coriander seeds in a large saucepan for 1 minute until fragrant, then grind to a powder using a pestle and mortar. Return the saucepan to a medium heat with the remaining 1 tbsp oil and sweat the onion for 3-4 minutes, until soft. Add the garlic and fry for 1 minute more, then add the ginger, lemongrass, sliced lime leaves and crushed coriander seeds. Cook for another 2 minutes.
3. Finely slice the remaining uncooked broccoli, stalk and florets, then add to the pan, frying for a couple of minutes. Add the stock and coconut milk and bring to a simmer. Cook gently for 5-6 minutes or until all of the broccoli is just tender.
4. Transfer to a blender with the lime juice, maple syrup and fish sauce. Blend until smooth, then adjust the seasoning, adding more lime, maple syrup or fish sauce to taste. Divide between bowls (reheat until simmering, if necessary) and scatter with the roasted broccoli and shallots to serve.
Typical values per serving:
This recipe was first published in September 2021.