Ingredients: 1 small broccoli (cut into small pieces), 1/2 cup sweet potato (peeled and cubed), 1 cup coconut milk, 4 cups vegetable stock, 1 onion (medium size), 2 cloves of garlic, 1/2 inch ginger, fish sauce 1 tablespoon, 2 tablespoons crushed soft root of Thai leaf or lemon grass, lemon juice as much, green chili as much, coriander leaves as much as 100 grams, salt as much, soybean oil or olive oil as much as 1 tablespoon and water half a cup.
Method:
Grind onion, garlic, ginger, chilli and lemon grass roots, blend them in a blender with little water. Heat oil in a pan and fry the blended mixture on medium heat for 3/4 minutes until golden brown. Now pour the vegetable stock into it. Cover with cubed sweet potatoes and salt to cook. When the potatoes are half cooked, add the chopped broccoli. After 10-12 minutes, take it off the gas, cool it, mix coconut milk and coriander leaves and blend it in a blender.
Add fish sauce and lemon juice to taste and let it boil again on low flame. When it boils, it should be taken down after tasting the taste and salt. Pour into a serving bowl and serve garnished with thick coconut milk, coriander leaves or boiled broccoli.
Ingredients: 1 small broccoli (cut into small pieces), 1/2 cup sweet potato (peeled and cubed), 1 cup coconut milk, 4 cups vegetable stock, 1 onion (medium size), 2 cloves of garlic, 1/2 inch ginger, fish sauce 1 tablespoon, 2 tablespoons crushed soft root of Thai leaf or lemon grass, lemon juice as much, green chili as much, coriander leaves as much as 100 grams, salt as much, soybean oil or olive oil as much as 1 tablespoon and water half a cup.