Follow these steps for perfect results
extra-virgin olive oil
garlic cloves
thinly sliced
jalapeno
sliced
broccoli
ends trimmed and cut into 2-inch pieces
low-sodium vegetable stock
Kosher salt
freshly ground black pepper
coconut milk
scallions
green parts only
cilantro
packed, plus more for garnish
lemon
zest of
freshly squeezed lemon juice
extra-virgin olive oil
for drizzling
Heat olive oil in a large saucepan over medium heat.
Add garlic and cook until soft and lightly browned (about 1 minute).
Add jalapeno, broccoli, and vegetable stock to the pan.
Season with salt and pepper and bring to a boil.
Reduce heat, partially cover, and simmer until broccoli is tender and bright green (about 8 minutes).
Add coconut milk and scallions to the pot.
Cook for another 3 minutes.
Transfer the soup to a blender.
Add fresh cilantro and puree until very smooth.
Stir in lemon zest and lemon juice.
Taste and adjust seasoning as needed.
Ladle into bowls.
Garnish with cilantro and drizzle with olive oil before serving.
Expert advice for the best results
Add a pinch of red pepper flakes for extra heat.
Roast the broccoli before adding it to the soup for a deeper flavor.
Garnish with toasted coconut flakes for added texture.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance and stored in the refrigerator.
Ladle into bowls and garnish with fresh cilantro and a drizzle of olive oil.
Serve with crusty bread.
Pair with a side salad.
Complements the lemon and herbs.
Discover the story behind this recipe
Coconut milk is a staple ingredient in many Southeast Asian cuisines.
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