Thai Ginger Coconut Soup

Summary

Ingredients

• 500 ml coconut milk, creamy
• 250 ml vegetable stock, possibly instant
• 1 piece (s) ginger (approx. 4.x.4 cm)
• 1 stalk lemongrass
• 2 small chilli pepper (s), red
• 1 red pepper (s)
• 4 stalk / s broccoli, thai with leaves or spinach
• 1 tomato (s)
• 3 carrot (s)
• some salt and pepper
• 1 squirt lemon juice

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Instructions

1. Peel the ginger and cut into 2 - 3 pieces. Crush these with the flat side of the knife so that a little juice comes out. Cut the lemongrass into pieces about 3 cm long. Remove the stalk from the chilli peppers and also mash them with the knife. Put this in a saucepan with the coconut milk and vegetable stock and heat slowly on the stove.
2. Meanwhile, dice the peppers and tomatoes, cut the carrots into approx. 3 mm thick slices and the leaves and stems of the broccoli into bite-sized pieces.
3. As soon as the coconut milk stock mixture starts to simmer, add all the vegetables except for the tomato and cook for 5 minutes. Reduce the heat, add the tomatoes and season with salt and pepper as desired.
4. After another 3 minutes, add the squeeze of lemon juice, stir and remove the soup from the heat. Simple rice goes well with it.
5. Caution: The lemongrass and the pieces of ginger are edible in and of themselves, but I would not recommend them - so just eat around them or take them out after cooking.