This is exactly what you need on a gloomy Monday in January. Immunity boosting, vibrant and fresh. It's warm with green chilli and fragrant with ginger, lemongrass and coriander as well as being stuffed to brim with greens.
Here I used crispy tofu to top which gives this soup added protein and crunch. Any seeds or chopped nuts such as raw almond or cashews would also make a lovely addition to the garnish.
if you don't have all the spices on hand a tbs of Thai green chilli paste makes a great subsitute.
SERVES:
6
Soup
2 banana shallots finely chopped
2 tbs light oil
3 fat garlic cloves grated
1 large thumb sized piece of ginger grated
1-2 green chilli’s deseeded and finely chopped
2-3 makrut lime leaves chopped if fresh crushed if dried(optional)
1 lemongrass bottom ¼ only and bashed hard with the side of a knife
1 tin full fat coconut milk
400ml vegetable stock
400g tender stem broccoli or regular
6 pellets of frozen spinach
Small handful fresh coriander
1 tsp sea salt
Good grind freshly ground black pepper
To Serve
280g extra firm tofu
½ tsp sea salt
Freshly ground black pepper
1 heaped tsp cornflour
Small handful fresh coriander
Lime wedges
Sesame seeds
Coconut cream or plant based cream
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