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

ingredients

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)

directions

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?