Thai Coconut Soup
Serves 4
This is a great first course for an Asian meal or you can double up the recipe, add cooked shrimp, tofu and/or chicken and served it as a main course.
Here is what you need:
1 can unsweetened coconut milk
2 cups of vegetable broth or stock, low sodium
2 TBS fish sauce
2 TBS fresh lemon juice
1 tsp lemon zest
1 TBS fresh grated ginger
1 cup sliced mushrooms
1 cup small cauliflower florets
1 jalapeno chili (seeded, stemmed and finely chopped)
¼ cup finely chopped red, yellow or orange bell pepper
¼ cup thinly sliced celery
2 TBS very thinly sliced scallion whites plus some extra for garnish
2 TBS chopped fresh cilantro, plus more for garnish
salt and pepper
granulated sugar (optional)
soy sauce (optional)
Just A Note: You can switch out vegetables as it suits you. Don’t have celery, increase the amount of cauliflower, no scallions substitute with chives or finely diced onions. Don’t like cilantro sub parsley or even basil.
Here is what you do:
In a soup pot add, coconut milk, vegetable broth, fish sauce, lemon zest and juice, ginger, mushrooms, cauliflower, jalapeno, bell peppers, celery, a little salt and pepper.
Bring everything to a boil, stirring often. Reduce heat to simmer and add the scallions and 2 TBS cilantro. Let simmer uncovered until the cauliflower is tender but not mushy.
Taste and add some soy sauce and sugar if desired and adjust salt and pepper.
Ladle into a bowl and serve with a garnish of scallions and cilantro.
Let’s Eat!!