| 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 |
|
1 |
| Chopped fresh ginger |
|
2 Tbs |
| Clove garlic, minced |
|
1 |
| Vegetable broth |
|
1-cup |
| Diluted coconut milk |
|
1 cup |
| Cilantro, chopped |
|
1/4 c. |
| Juice of 1 lemon |
|
|
| A few drops of chili sauce to taste |
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| Soy sauce (the original called for Thai fish sauce) |
|
2 Tbs. |
| Fresh spinach Flexible leaves / sugar snap or snow peas / water chestnuts / black mushroom |
|
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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