Coconut Soup: 1 serving
Total cook time: 5-8 minutes
Ingredients:
¼ chopped zucchini
¼ chopped onion
2-3 sugar snap peas
¼ small cabbage sliced
2 leaves of lettuce sliced
2-3 baby corns halved lengthwise
5 long skinny mushrooms
1 piece of lemon grass (if you have it)
1 tsp. powdered chicken broth
1 tsp. salt
2 cups coconut milk (or regular milk)
Procedure:
- Heat the coconut milk with onions and chicken broth (if using meat ex. chicken add that too) and bring to a boil.
- Reduce to medium heat and add all of the hard vegetables and cook for 2-3 minutes.
- Add the cabbage and lettuce and cook for another 2 minutes then serve.
*Note: You can use any vegetables that you have available. You can also add rice noodles or cooked spaghetti to the soup as well.
This recipe can be used also for Thai curries, but WITHOUT onion. Simply add a Tbs. of your preferred curry (red, green, yellow) in step 1 with the coconut milk and you will have a wonderful curry dish.
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