thai broccoli soup
It’s hard to go past a big bowl of veggie soup like this. Nurturing and fragrant, you can just feel it doing you good as you take in each spoonful.
3 cups vegetable stock (powder or cubes are fine)
2-3 tablespoons ‘oyster’ sauce
2cm piece fresh ginger, peeled & finely sliced
2 green onions, sliced
1 bunch Chinese broccoli, very finely sliced
1. Bring stock, oyster sauce and ginger to the boil.
2. Add green onions and broccoli. Simmer for about 2 minutes or until broccoli is wilted & tender.
3. Taste. Season with extra oyster sauce if needed.
Wonderful. Will keep in the fridge for a week or so.
variations for fun
vegan / vegetarian – track down some vegetarian ‘oyster’ sauce. It does exist. Or try hoisin sauce instead.
hot – toss in a few finely sliced chillies.
noodle soup – cover rice noodles with boiling water. Stand until tender ( a few minutes) then drain and add to the soup.
chicken & broccoli – add some finely sliced chicken breast with the broccoli and simmer until the chicken is cooked through.
can’t find oyster sauce? – replace with fish or soy instead.
different broccoli – feel free to use regular broccoli. 2 small heads should do the trick. You might like to puree it to make a smooth soup as well.
problem solving guide
too salty – if using powdered stock, like I did, be careful not to make it too strong.
In deep bowls with a soup spoon. Can be served as a starter to part of a Thai banquet, but I like it best on its own.