Thai Green Broccoli Soup
Top Rated Recipe
Key Details:
prep time: 45 minutes
Cook time: 30 minutes
Difficulty Level: Easy
Course: Soap
Cuisine: Thai
Key Ingredients:
Thai green curry paste
Broccoli
Potatoes
Coconut milk
Noodles
About Thai Green Broccoli Soup
Table of Contents
Thai green paste gives
a wonderful flavour to this delicious broccoli soup
- Thai green curry paste 1 tbsp
- Broccoli florets 20 to 25 + for garnishing
- Oil 2 tbsps
- Vegetable stock 4 cups
Step 1.Heat oil in a deep non-stick pan, add Thai green curry paste and sauté for 1 minute. Add vegetable stock, mix and bring to a boil.
Step 2.Add broccoli florets and potatoes, mix and cook for 2-3 minutes. Cover and cook for 5-6 minutes. Take the pan off the heat and cool.
Read MoreIngredients
- Thai green curry paste 1 tbsp
- Broccoli florets 20 to 25 + for garnishing
- Oil 2 tbsps
- Vegetable stock 4 cups
- Medium potatoes, finely chopped 2
- Coconut milk ½ cup
- Salt to taste
- Boiled noodles as required
- Lemon juice 2 tbsps
- Spring onion greens, finely chopped as required
- Fresh coriander leaves, finely chopped as required
How to Make Thai Green Broccoli Soup (Stepwise Photos)
Method
- Heat oil in a deep non-stick pan, add Thai green curry paste and sauté for 1 minute. Add vegetable stock, mix and bring to a boil.
- Add broccoli florets and potatoes, mix and cook for 2-3 minutes. Cover and cook for 5-6 minutes. Take the pan off the heat and cool.
- Transfer the mixture into a blender jar and blend to a puree. Strain the puree into another deep non-stick pan.
- Keep the pan on heat, stir the mixture and bring to boil. Add coconut milk and mix. Add salt and mix. Switch off heat.
- For garnishing, insert 4 satay sticks into 4 broccoli floret to make trees. Roll some boiled noodles on the remaining portion of each stick. Place a stick in each of 4 soup bowls.
- Add lemon juice to soup and mix well. Pour the soup into the bowls and place some spring onion greens and coriander leaves besides the broccoli tree to resemble grass.
- Serve hot.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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