This is a simple one pot meal that's ideal for busy weeknights. Hearty yet light, the use of Thai condiments adds a punch to the humble broccoli. Seriously -- the velvety texture of this soup will coax "not the biggest fan" of broccoli into eating it. Also, your cooking time can be cut down simply by using a store-bought rotisserie chicken. Easy! Great as leftovers, it stays well refrigerated for 2 to 3 days.
Things You'll Need
- 2 small heads of broccoli broken into florets
- 1 can coconut milk (15.5 oz)
- 4 cups chicken stock
- 1 medium onion, finely chopped
- 5 garlic cloves, minced
- 1-inch piece ginger, grated/ minced
- 2 teaspoons lemongrass paste
- 2 serrano peppers/ Thai peppers, minced and chopped (adjust to taste preferences)
- 1 tablespoon coconut oil (Alternatively vegetable oil can be used for coconut the oil)
- 1 tablespoon sambal paste
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 1 teaspoon curry powder
- 1 cup cooked and shredded chicken (I use store-bought rotisserie chicken)
- Salt and pepper to taste
- Zest of 1 lime
- 1/3 cup chopped cilantro
- 1 cup frozen corn
You can easily find ingredients like sambal and lemongrass in grocery stores. Check the Asian food aisle for the different sauces and paste used here. The lemongrass paste and ginger paste is already processed and available in the refrigerated aisle near the fresh vegetables.
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In a large stock pot heat the coconut oil. Add in the onion, pepper, garlic, ginger and lemongrass paste.
Saute on medium high heat till vegetables soften, around 5 minutes.
Add in the broccoli florets, coconut milk, chicken stock, Sambal paste, sriracha, salt, pepper, curry powder and soy sauce. Bring to a boil.
Once on boil, reduce the flame to medium low and let simmer for around 10 minutes.
Remove the pot from the heat and spoon out the broccoli florets. Let them cool down for a little time. Then process the florets in food processor till smooth.
Alternatively use immersion blender here.
Add the broccoli puree back to the cooking liquid along with the corn and shredded chicken.
Put the stock pot back over a medium-high flame and heat through for around 4 to 5 minutes.
Add the cilantro and lime zest. Serve hot!