Thai ginger coconut soup

Ingredients for 2 servings:

• 500 ml coconut milk, creamy
• 250 ml vegetable stock, possibly instant
• 1 piece(s) ginger (approx. 4 x 4 cm)
• 1 stalk of lemongrass
• 2 small chili peppers, red
• 1 red bell pepper(s)
• 4 sprigs of broccoli, Thai with leaves or spinach
• 1 tomato(s)
• 3 carrots
• some salt and pepper
• 1 dashes lemon juice

Instructions

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

Peel the ginger and cut into 2-3 pieces. Crush these with the flat side of a knife to release a little juice. Cut the lemongrass into pieces about 3 cm long. Remove the stems from the chili peppers and also mash them with a knife. Place this in a saucepan with the coconut milk and vegetable stock and heat gently on the stove. Meanwhile, finely dice the bell pepper and tomato, cut the carrots into approximately 3 mm thick slices, and cut the leaves and stalks of the broccoli into bite-sized pieces. As soon as the coconut milk and stock mixture starts to simmer, add all the vegetables except the tomato and cook for 5 minutes. Reduce the heat, add the tomato, and season with salt and pepper if desired. After another 3 minutes, add the squeeze of lemon juice, stir, and remove the soup from the heat. Serve with plain rice. Caution: Although the lemongrass and ginger pieces are edible in and of themselves, I still wouldn’t recommend them – so just eat around them or remove them after cooking.