RECIPE: Thai-inspired Broccoli and White Bean Soup

I needed a quick and easy dinner last night, so I defrosted some broccoli intending to make broccoli cheddar beans, but then realized I didn't have any milk to make the sauce.  I did have coconut milk so I created this recipe to use that, and we both enjoyed it so much I'm sharing it.  I doubt you would ever find this in Thailand, because of the beans, but we loved it.  This soup is SPICY!!!

Thai-inspired Broccoli and White Bean Soup

Serves 4-6

INGREDIENTS:

• 2 T. coconut oil
• 3 T. green curry paste (I use Mekhala Organic)
• 1/4 cup minced garlic
• 1/4 cup minced ginger
• 1 14oz can full-fat coconut milk
• 1 cup chicken or vegetable broth
• 1 T. Red Boat Fish Sauce
• 3-4 kaffir lime leaves OR 2 t. minced lemongrass OR a few large strips of lime zest
• 2 15oz cans great northern beans including the liquid 
• 1 pound frozen broccoli, defrosted
• Garnish options:
• thinly sliced hot red pepper
• thinly sliced scallion greens
• cilantro leaves
• cooked rice (we often have cooked and cooled sela basmati in the fridge) 

INSTRUCTIONS:

In a 4-quart saute or sauce pan heat the coconut oil on medium and saute the curry paste, garlic and ginger for 4-5 minutes to take the edge off the garlic and ginger.

Add the coconut milk, chicken broth, fish sauce, the lime leaves/lemongrass/zest, and the beans including the liquid into the pot, stir to combine, and bring to a simmer.  Simmer for a few minutes to meld the flavors.  

Add the broccoli, bring back to a simmer, and cook for 5 minutes.  Taste periodically to insure it's cooked to your liking.  Once it's cooked, turn off the heat to prevent overcooking.

Taste and add salt if necessary - depending on the brand of curry paste you use you may not need additional salt.  I did add about 2 teaspoons of salt.

Pick out the lime leaves or zest before serving.

Serve in bowls garnished with red pepper, scallions, cilantro and/or cooked rice.  Adding rice will give you a complete protein combined with the beans, if that's important to you.    

NOTE: This makes enough liquid that you could easily add additional broccoli and/or additional beans for a thicker soup if that is your preference.  If you add additional beans, drain them and don't use the liquid.

If you can't tolerate spicy food, look for a curry paste that isn't hot, or make your own.  Mekhala green is HOT!