Spicy broccoli soup

Ingredients

2 heads broccoli
1 l vegetable stock
1 l coconut milk
20 g Bresc WOKchilli
30 g Bresc Thai green curry
30 g Bresc Shallot, chopped
20 g Bresc Garlic chopped
30 g Bresc Lemongrass puree
20 g Bresc Ginger puree
30 g fish sauce
100 g bean sprouts
5 g Thai basil, chopped
5 g coriander, chopped
1 small tin bamboo shoots
250 g oyster mushrooms
oil for frying

Preparation method

Chop the broccoli stalks into small pieces and the florets into large pieces. Fry them well, then add the garlic, Thai green curry, lemongrass, chilli, shallot and ginger and braise them. Add the stock and the coconut milk and bring to the boil. Allow to simmer gently until the broccoli is cooked through. In the meantime, tear the oyster mushrooms and drain the bamboo shoots. Puree the soup and season with fish sauce. Fill the bowls with the vegetables, spoon the soup over them and garnish with the coriander and basil.