Thai Coconut Soup
Published:
March 23, 2019
ingredients:
- 1 tablespoon coconut oil
- 1 3/4 cups unsweetened light coconut milk (15-ounce can)
- 1 to 2 red chilies seeds removed, sliced or diced
- 2 tablespoons chopped cilantro
- 1/2 tablespoons lime juice
- 1/2 tsp minced garlic
- 1/4 tsp turmeric or curry blend powder
- Celtic sea salt and black pepper to taste
- 1 quart organic vegetable broth
- lemon grass - 2-3 stalks of fresh lemon grass (mash the ends)
- 1-inch piece peeled fresh ginger or 1 tsp ground ginger
- 1 cup cabbage or broccoli slaw
instructions:
- Sauté cabbage in coconut oil, lime, garlic, and pepper. Set aside. (do not to cook all the way)
- In a large pot, bring to boil the herbs, spices, and broth. Let is simmer about 10 minutes then add in cabbage and simmer another 5 minutes.
- Add coconut milk. Mix in the peppers (chilies) and cilantro and serve with bean sprouts or cilantro as garnish
Serves 4
