| Recipe Name: Flexible Thai Soup |
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| Category: Cuisines of the World |
Sub Category: Thai |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Shallot, chopped |
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1 |
| Chopped fresh ginger |
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2 Tbs |
| Clove garlic, minced |
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1 |
| Vegetable broth |
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1-cup |
| Diluted coconut milk |
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1 cup |
| Cilantro, chopped |
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1/4 c. |
| Juice of 1 lemon |
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| A few drops of chili sauce to taste |
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| Soy sauce (the original called for Thai fish sauce) |
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2 Tbs. |
| Fresh spinach Flexible leaves / sugar snap or snow peas / water chestnuts / black mushroom |
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1 c. |
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Method: |
- Sauté 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 and vegetables. Simmer until spinach is wilted and veggies are tender but not limp, approximately 5 minutes. Serve with rice
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Tags:
garlic, vegetable broth, coconut milk, spinach, snow peasFlexible Thai Soup, sauce , coconut ,
add , simmer , chili , vegetable , spinach , shallot , garlic , turn , boil , cilantro , mushroom , bring ,
sauté , milk , oil , small , ginger , amount |
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