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1
Cut the broccoli florets from the stalks, and separate them into small pieces.
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2
Trim the stalks, and use a paring knife or peeler to remove the fibrous outer layers.
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3
Cut the stalks into 1/2-inch chunks, set the florets and stalks aside.
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4
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.
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5
Reserve 1/2 cup tightly packed cilantro leaves.
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6
Chop the remaining cilantro a few times, add to the processor, and chop finely.
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7
Add the coconut milk, sugar, and salt, and process to blend thoroughly.
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8
Transfer the coconut milk mixture to a 4- or 5-quart pot, and bring to a boil.
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9
Boil gently, uncovered, stirring occasionally, for 3 minutes.
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10
Meanwhile, remove the seitan from its tub.
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11
Reserve any marinating liquid if you like its taste, and add enough water to equal a total of 1 cup liquid.
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12
Stir this liquid (or 1 cup plain water) into the coconut milk mixture.
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13
Chop the seitan finely in the processor, and add it to the pot along with the reserved broccoli.
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14
Cover and cook at a moderate boil for 2 minutes.
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15
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.
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16
Add more water during this time if the mixture becomes dry.
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17
Just before serving, coarsely chop the reserved cilantro leaves and stir them in.
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18
Add enough soy sauce to create a good balance of flavors.
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19
Ladle into soup bowls, and garnish with basil, if you wish.
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20
Accompany each portion with a few lime wedges.
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21
Other Ideas:
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22
Toss with cooked rice noodles, season with additional soy sauce and garnish with chopped roasted peanuts and bean sprouts.
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23
Substitute Smart Ground for the seitan.
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24
Smart Ground, crumbles made of soy protein concentrate and wheat gluten, is available in health-food stores and some supermarkets.
