Fiery Broccoli Soup with Coconut Milk

Ingredients

• 1 clove garlic
• 1 piece galangal (walnut-sized)
• 2 kaffir lime leaves
• 500 ml vegetable stock
• 1 stalk lemongrass
• 1 piece ginger (walnut-sized)
• 500 ml coconut milk
• 50 ml lime juice
• 1 tbsp light soy sauce
• 3 red chilies
• 1 tbsp fish sauce
• salt to taste
• 250 g broccoli (frozen)
• 2 carrots
• 1 white beetroot
• Thai basil

Instructions

1. 1.

   Peel and roughly chop garlic, galangal, and ginger; add them to a pot. Clean lemongrass, cut into 5 cm pieces, flatten with a mallet, and add to the pot. Wash chilies, halve, seed, then add kaffir lime leaves, lime juice, vegetable stock, and half the coconut milk; bring to a boil and simmer covered for 10 minutes. Season with salt, fish sauce, and soy sauce. Peel carrots and slice thinly.

2. 2.

   Thaw broccoli. Peel beetroot, dice small, and blanch with carrots in boiling salted water for 2-3 minutes; shock in cold water and drain. Strain the coconut broth into another pot, remove lemongrass pieces, return to the broth, add prepared vegetables, and let them steep in hot coconut broth for 5 minutes (do not boil). Add remaining coconut milk, taste the soup, and serve garnished with basil.