Coconut Vegetable Soup

This is a great soup. It uses fried onion flakes, which Bergy first told me about. You can find it in Asian markets; sometimes they have fried garlic- I'm sure that would work well also.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  shallots, minced
• 2  cloves garlic, minced
• 1  tablespoon  minced gingerroot
• 1⁄4 teaspoon crushed red pepper flakes
• 2  tablespoons  peanut oil
• 1  carrot, julienned
• 1  medium zucchini, julienned
• 1 1⁄2 cups napa cabbage, shredded
• 1  celery rib, finely sliced
• 4  cups  chicken stock
• 6  ounces unsweetened coconut milk
• 1  stalk lemongrass, trimmed,pounded,and finely chopped
• 1⁄2 teaspoon turmeric
•  salt (to taste)
• 2 1⁄2 cups fresh bean sprouts
•  fried red  onion flakes (for garnish; optional)
•  lemon wedge (for garnish; optional)

Directions

1. Heat oil in a saucepan; add shallots, garlic, ginger, and crushed red peppers and cook until it becomes aromatic.
2. Add the carrots, zucchini, cabbage, and celery, stirring it up to coat veggies with spices.
3. Add the stock, coconut milk, lemongrass and turmeric.
4. Simmer soup, uncovered, on low heat, for 15-20 minutes, or until vegetables are cooked to your liking.
5. To serve, place a small handful of bean sprouts in the bottom of each bowl.
6. Top bean sprouts with soup, and garnish with onion flakes, and serve with a squeeze of lemon wedge.