Thai Broccoli Soup

A Thai-style broccoli soup that is creamy and full of flavor. The coconut milk, red curry paste, and fresh vegetables work perfectly together.

Ingredients:

4 cups broccoli florets
1 can 14 oz coconut milk
1 cup vegetable broth
1 tablespoon red curry paste
1 tablespoon soy sauce
1 tablespoon lime juice
1 teaspoon ginger, minced
2 cloves garlic, minced
1 tablespoon vegetable oil
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Put vegetable oil in a large pot and heat it over medium-low heat

Add the minced garlic and ginger and cook for one to two minutes, until the smell is nice

Add the red curry paste and stir it in

Cook for one to two more minutes

Add the broccoli florets and cook for three to four minutes, until they start to get a little soft

Turn the heat up to low and add the vegetable broth and coconut milk

Turn down the heat, cover, and let it cook slowly for 10 to 12 minutes, until the broccoli is soft

Add the lime juice and soy sauce and mix them together

Add salt and pepper to taste

Blend the soup with an immersion blender until it is smooth and creamy

Serve hot with fresh cilantro on top

Have fun with your tasty Thai broccoli soup!

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