Thai Broccoli Soup

thai broccoli soup

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.

serves 2:
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.

leftover potential?

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.

serving suggestions

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.

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{ 2 comments… read them below or add one }

Jo Rodriguez May 24, 2012

Excellent! Was able to give my sad looking broccoli at the bottom of the fridge a new lease on life. I also added some leftover spinach.
My 3 year old loved it! I have never seen her eat so much broccoli in one go before.

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jules May 24, 2012

Awesome Jo!
So glad we’ve got your 3 year year old eating lots of broccoli :)

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