Thai Broccoli Coconut Soup

Total Time : 15 minutes | Prep Time : 10 minutes | Servings : 4 people


1/3 cup chopped lemon grass
2 2/3 cups coconut milk
1 1/3 tsp. oil
1/3 cup finely
chopped onions
2/3 cup blanched
baby corn roundels
2/3 cup blanched
broccoli florets
1 1/3 tbsp. cornflour
Salt to taste


  1. Combine the lemon grass with water and blend in a mixer to form a smooth mixture, strain this mixture using a sieve and keep aside.
  2. Add hot oil in a wok along with baby corn, onions, broccoli, sauté and heat the vessel on a medium flame for a minute.Turn down the heat and simmer until carrots are tender, add the saffron, chili sauce and lemon.
  3. Add the coconut milk, 1 cup of water, lemon grass mixture with salt and boil for a few minutes.
  4. Add the cornflour-water mixture, mix well while  cooking on a medium flame for 3 to 4 minutes.
    Switch off the flame, serve hot.


Calories 179.3
Total Fat 10.0 g
Saturated Fat 6.3 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.8 g
Cholesterol 0.0 mg
Sodium 72.6 mg
Potassium 242.7 mg
Total Carbohydrate 6.8 g
Dietary Fiber 1.9 g
Sugars 0.0 g
Protein 5.4 g


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