Flexible Thai Soup

Submitted by Dancer

• Ready In: 29mins
• Ingredients: 10
• Serves: 2

ingredients

• 1 shallot, chopped
• 29.58 ml chopped fresh ginger
• 1 clove garlic, minced
• 1 can vegetable broth
• 1 can coconut milk
• 59.14 ml cilantro, chopped
• 1 lemon, juice of
• 0.19-0.32 ml chili sauce, to taste
• 29.58 ml soy sauce (the original called for Thai fish sauce)
• 236.59 236.59 ml water chestnuts or 236.59 ml black mushrooms

directions

1. Saute shallot, garlic and ginger in a small amount of vegetable oil.
2. Add coconut milk and vegetable broth.
3. Bring to a boil.
4. Turn down to simmer.
5. Add cilantro, lemon juice, chili sauce, soy sauce (or alternative) and vegetables.
6. Simmer until spinach is wilted and veggies are tender but not limp, approximately 5 minutes.
7. Serve with rice.

Reviews

[ctrmom]

We used a tablespoon on Thai green curry paste in place of the soy sauce. YUM!

 

[Chef Joey Z.]

Delish! I made this for our evening meal and we loved it. I doubled the recipe. I didn't have shallots so used regular onion and lime instead of lemon juice. I didn't have any spinach on had but did have some bok choy so chopped it up and added that. I will ad Udon noodles to this. The flavors were really good in this soup. I will make it again, thanks for the great post.

 

[Steve the Cook]

Really nice. A good basic soup recipe for asian dishes. It had a really nice coconut vs. tarty/sour taste going on mixed with a subtle chilli flavour coming through. I just cooked this for use on rice and then served it up with chicken Easy, quick, and delicious.