Broccoli and coconut soup

Ingredients for 2 servings:

• 2 shallots
• 1 clove(s) garlic
• 1 piece(s) ginger, approx. 1cm
• 300 g broccoli, cleaned (or frozen)
• 2 tbsp sesame oil for frying
• 2 tsp vegetable stock powder or chicken stock powder
• 1 shot of sherry, dry or medium
• 165 ml coconut milk (165 ml corresponds to a small can)
• 300 ml water
• some lemon peel, 2 – 3 strips
• 1 chili pepper(s), dried, optional
• salt and pepper
• Lemon juice, optional
• Fish sauce, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

without claim to Far Eastern authenticity, but practically cookable from the pantry

Finely dice the shallots, garlic, and ginger. Chop the broccoli and set aside. Heat the sesame oil in a saucepan deep enough for puréeing later and sauté the shallots. After 2-3 minutes, add the garlic and ginger and sauté as well. It shouldn’t brown! Add the broccoli and sauté for a few minutes over medium heat. Stir in the stock powder, deglaze with sherry, and pour in the coconut milk and water (I use the can of coconut milk and fill it up a couple of times, not quite full). Add the lemon zest and, if using, the chili pepper and bring to a boil. Remember to remove both the lemon zest and the chili pepper before puréeing, so make sure the lemon zest is large enough to fit in the pan. Make sure the chili pepper is as closed as possible. Let the soup simmer gently for about 10-15 minutes, until the broccoli is tender. Remove the lemon zest and chili pepper (see note above!) and purée the soup thoroughly. Adjust the consistency as needed by gently simmering or adding more water or broth. Season to taste with salt and pepper, or optionally with lemon juice and fish sauce (I recommend it! Of course, adding fish sauce will make the soup less vegan/vegetarian). Serve sprinkled with cilantro. The soup can be enhanced with shrimp, salmon, or chicken skewers. Toasted sesame seeds, peanuts, or flaked almonds also make a suitable topping.