Flexible Thai Soup Recipe
Tagged in Vegetarian
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Directions
Serves 2 to 4.
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 cilantro, lemon juice, chili sauce, fish sauce (or
alternative ) and vegetables. Simmer until spinach is wilted and
veggies are tender but not limp, approximately 5 minutes. Serve with
rice.
Ingredients
- 1 shallot
- chopped
- 2 tablespoon chopped fresh ginger
- 1 clove garlic
- minced
- 1 can vegetable broth
- 1 can coconut milk
- 1/4 cup cilantro
- chopped
- juice of 1 lemon
- a few drops of chili sauce to taste
- 2 tablespoon soy sauce (the original called for Thai fish sauce)
- flexible part - 1 cup fresh spinach leaves
- or 1 cup vegan sugar snap or snow peas
- or 1 cup water chestnuts
- or 1 cup black mushroom
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