- 2 pounds broccoli (3 large stalks)
- 1 large clove garlic
- 1 inch chunk ginger, trimmed and cut into eighths (peeling is not necessary)
- 1 medium shallot (about 2 ounces), peeled and quartered
- 1 or 2 jalapenos (depending upon desired heat), halved and seeded
- 1 good-sized bunch cilantro (about 4 ounces; include stems and roots, if available, but rinse thoroughly to remove sand)
- One 13.5 ounce can coconut milk (not light)
- ½ teaspoons sugar
- 1 teaspoon salt
- 8 to 12 ounces seitan (wheat gluten)
- 1 large red bell pepper, seeded and cut into ¼-inch strips
- 1 large yellow bell pepper, seeded and cut into ¼-inch strips
- 1 to 3 tablespoons Japanese soy sauce (Tamari or Shoyu)
- A few basil leaves, shredded, for garnish (optional)
- 2 limes, cut into wedges
- Cut the broccoli florets from the stalks, and separate them into small pieces. Trim the stalks, and use a paring knife or peeler to remove the fibrous outer layers. Cut the stalks into ½-inch chunks, set the florets and stalks aside.
- With the motor of the food processor running, pop the garlic and then the ginger, shallot, and jalapeno(s) into the feed tube, and chop finely. Reserve ½ cup tightly packed cilantro leaves. Chop the remaining cilantro a few times, add to the processor, and chop finely. Add the coconut milk, sugar, and salt, and process to blend thoroughly.
- Transfer the coconut milk mixture to a 4- or 5-quart pot, and bring to a boil. Boil gently, uncovered, stirring occasionally, for 3 minutes.
- Meanwhile, remove the seitan from its tub. Reserve any marinating liquid if you like its taste, and add enough water to equal a total of 1 cup liquid. Stir this liquid (or 1 cup plain water) into the coconut milk mixture. Chop the seitan finely in the processor, and add it to the pot along with the reserved broccoli.
- Cover and cook at a moderate boil for 2 minutes. Add the bell peppers, cover, and continue cooking, stirring once or twice, until the broccoli is tender but still bright green, 3 to 4 minutes longer. Add more water during this time if the mixture becomes dry.
- Just before serving, coarsely chop the reserved cilantro leaves and stir them in. Add enough soy sauce to create a good balance of flavors. Ladle into soup bowls, and garnish with basil, if you wish. Accompany each portion with a few lime wedges.
- Other Ideas:
- Toss with cooked rice noodles, season with additional soy sauce and garnish with chopped roasted peanuts and bean sprouts.
- Substitute Smart Ground for the seitan. Smart Ground, crumbles made of soy protein concentrate and wheat gluten, is available in health-food stores and some supermarkets.