Step 1

Heat oil in a medium, heavy-bottom pot or dutch oven over medium heat.

Step 2

Add the shallots, saute 3 minutes. Add the garlic,  ginger, and jalapeno. Saute 3 more minutes until the shallot is tender. Add lemongrass, saute 1-2 more minutes.

Step 3

Add the veggie or chicken stock or broth, kefir lime leaves, salt and broccoli and bring to boil – it’s OK if the broccoli isn’t all submerged, it will still steam. SEE NOTES for potato.

Step 4

Bring this to a boil, cover, lower heat and gently simmer 10-12 minutes, or until broccoli is fork-tender.

Step 5

Once tender, turn the heat off, uncover.  At this point, you could add a handful of optional spinach to give the soup a more vibrant green color. Add 1/4 cup cilantro (save the rest for garnish) and blend until very smooth using a submersion blender. Or cool and blend in batches using a regular blender (keeping in mind, blending a blender full of hot soup will explode!  So either fill the blender only halfway full & place a kitchen towel on top of the lid and firmly hold the lid down while blending- or wait until it has cooled!

Step 6

Place the smooth blended soup back in the pot, over low heat.

Step 7

Stir in the coconut milk (solids and liquid) – you can start with half a can and add more to taste. Add sugar and stir until warmed through. Do not boil or you will lose the lovely color!

Step 8

Add lime juice, and optional fish sauce to taste, or add salt. Find the balance.

Step 9

Divide among bowls, garnish with any of the options above.