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This Flexible Thai Soup Recipe was submitted on 02/24/2003 by Anna from RI.
"A wonderful Thai soup that you can modify according to your mood."
Ingredients:
1 shallot, chopped
2 tablespoons fresh ginger
1 clove garlic, minced
1 can vegetable broth
1 can coconut milk
1/4 cup coriander, chopped
juice of 1 lemon
a few drops of chili sauce to taste
2 tablespoons soy sauce
Flexible part*- 1 cup fresh spinach leaves, or 1 cup sugar snap or snow peas, or 1 cup water chestnuts, or 1 cup black mushrooms.
Directions:
Saute shallot, garlic and ginger in a small amount of vegetable oil. Add
coconut milk and vegetable broth. Bring to a boil, turn down to simmer. Add
coriander, lemon juice, chili sauce, soy sauce and vegetables. Simmer until
spinach is wilted or veggies are tender but not limp, approximately 5 minutes.
Serve over rice.
*We like to add 1 chopped tomato, 1 package of sliced mushrooms, and 1 small can of bamboo shoots for the fexible part. Try it!
Groups:
Soup, Vegan, Main Dish, Thai |
Preparation Time:
10 mins
Cooking Time:
15 mins.
Servings:
2-4 |
