A variation of thai coconut soup with plenty of greens that work great with asian flavors. Perfect warmer for january blizzard or a snow storm party. We tend to have plenty of those in Maine.
1 onion chopped
3 garlic cloves chopped
lemongrass - preferably whole stick, chopped
1 thumb ginger (grated)
½ -1 medium sized jalapeño pepper halved and cleaned
6-8 kaffir lime leaves
1 ts black mustard seeds
bunch of cilantro stems
Place all in a food processor, and pulse until combined into a paste.
1 tbsp coconut oil
2 cups stock
½ ts salt
1 pound broccoli, chopped
1 cup small-diced sweet potato (white)
1 can coconut milk
1- 1 ½ cups kale or spinach
tamari and lime juice to taste
Heat coconut oil add the paste and fry it, stirring often till fragrant and golden (2 min). Add the water and sweet potato and bring to boil, cook for 5 minutes then add the broccoli. Bring this to a simmer, cover, and cook 10-12 minutes, or until broccoli is tender. Add greens just for couple of minutes and puree till creamy, slowly add coconut milk until desired thickness. Finish by adding tamari, salt, pepper, lime juice. Top w cilantro, chili and serve!
Tip: How to keep your greens vibrant green color? Cool them down quickly after cooking or steaming, in freezer or on ice. In winter time i simply put the pot out in the window for few minutes.
Add 1 cup coconut milk (solids and liquid) and if using kale, add it now and cook a couple minutes until it wilts. ( If using other tender greens like spinach or arugula- these are fine to add directly to the blender without wilting first.)
Garnish with cilantro and chili, serve for example with rice crackers