Friday, March 6, 2015

Thai Coconut Soup

Thai Coconut Soup
I love Thai food. It's very vegan-friendly with the use of coconut milk instead of dairy. I had a craving for coconut milk and vegetable soup recently and experimented with putting something together. Here's what I came up with.

Thai Coconut Soup

from Chris Pedersen
yield 6-8 servings

category Soup
cuisine Thai, Vegan, Vegetarian

Thai Coconut Soup Recipe
1 13.5 oz  can Coconut Milk
2 cans filtered water (use coconut milk can)
2 carrots, chopped
2 C chopped potatoes
1 C green beans cut in 1-inch pieces
1/2 yellow onion, chopped
3 oz shitake mushrooms, sliced
1/8 C lemon grass cut in 1/4-inch pieces
1 tsp sea salt
1 shallot, diced
2 tsp tamari
1/2 inch ginger, minced
1/2 inch turmeric root, minced
2 Tbsp lime juice
1/8 tsp Sambal Oelek
1/2 tsp curry
Seafood (optional—shrimp, white fish, etc)

1. Add coconut milk and water to medium-size sauce pan on medium heat.
2. Add carrots, potatoes, green beans and onions then heat for 15 - 20 minutes.
3. Add remaining ingredients and cook for 15 more minutes.
4. Add cooked seafood if desired.
5. Heat through and serve.

notes: • Use lite or full-fat coconut milk.
• Cook the seafood in 1 Tbsp of coconut oil in sauce pan for soup. Remove and set aside when cooked. Procedd with soup.
• Increase/decrease the Sambal Oelek to adjust the "heat."

This soup will taste even more delicious the second day as all the flavors marry.

What ethnic food do you crave regularly?


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