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Thai Broccoli Soup

What you need: 

1.5 lb. [.68 kg] broccoli (or so)
1 large onion
1 lb. [.45 kg] fresh mushrooms
large handful shelled peas (optional)
1 large lemon (NOT optional) :]
1 can light Coconut Milk
1-2 tablespoons [15-30 ml] of "fire oil" (oil with spicy pepper extract)
1 tablespoon [15 g.] chopped garlic
curry powder (to taste)
cumin powder (to taste)
anise seeds (to taste)
freshly ground black pepper
salt (to taste)
drizzling of Bragg's Liquid Aminos (or soy sauce)

What you do: 

1.] As always, wash your vegetables thoroughly.
a) Slice the broccoli into thin pieces: DON'T discard the stalks! (As they are delicious and nutritious.)
b) Thinly slice the mushrooms. Quarter the smallest ones.
c) Chop the onion into small chunks. Don't anthropomorphize with it.
2.] Heat 1/2 of the fire oil in a LARGE sautéing pan. Woks work very well too. Sauté the onions for 3-4 minutes, or until they begin to develop brown edgings.
3.] Add the broccoli. The "or so" mentioned in the ingredients list is key. It depends on how big your pan is, as well as your appetite.
4.] Add 1/2 of the spices (curry, cumin, anise, pepper, salt, soy sauce) and 1/2 of the garlic to the broccoli-onion mixture. Combine well, and stir until the vegetables are properly cooked on medium-high heat (5-8 minutes)
5.] While this has been going on, take a smaller pan and heat more Fire Oil in it. Add the sliced mushrooms and the remaining spices. Sauté until they develop the same browned edges as the onions did (5-7 minutes)
6.] When all of the veggies have properly been prepared, combine them into one large cooking pot.
7.] Add the can of light coconut milk and some water to the pot. For a more uniform and delicious confection, blend 1/2 of the vegetable/coconut milk mix into a uniform liquid with an Immersion Blender. Leave some veggies whole, though- they add a welcome surprise!
8.] Zest the lemon. Add the zest to the soup. Cut the naked lemon into 4 pieces and squeeze the juice into the soup.
9.] Stir and simmer on medium-low heat for ten (10) minutes or so.
10.] OPTIONAL: Right before serving, add the peas to the soup and cook for an additional 2-3 minutes. (This ensures that the peas won't become gross and soggy).
11.] Mmmmmm!

Preparation Time: 
30-50 minutes
Cooking Time: 
Servings: 
5-6
Recipe Category: 

SO HOW'D IT GO?

Love it. But I'm probably biased because I like all the ingredients. The citrus + coconut milk + mushrooms reminded me of tom kha, which is only so different. In fact, this would probably earn bonus points if it had lemongrass stalks in it.

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