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Ingredients:
1 sweet potato
1 small eggplant
8-10 shiitake mushrooms, sliced
3 cloves of garlic, minced
1 qt vegetable broth
1 can coconut milk
2 jalapenos, minced
1 stalk of lemongrass, sliced thin
1 tbsp fish sauce
1 green onion, sliced
1 tsp curry powder
1/2 tsp crushed red pepper
1 cup cilantro, chopped
Sriracha to taste -
Instructions:
Chop the sweet potato, eggplant and slice mushrooms, add to stock pot. Cook just to soften in about 1 tbsp each coconut oil and olive oil. Once soft, add the broth and milk. Bring to a simmer.
Add all remaining ingredients, up to the cilantro. Let simmer. Add the cilantro and add sriracha to taste.
Eat it alone, or serve over rice or rice noodles. - Serves: 6-8
- Cuisine: Asian - Thai
- Cooking method: Other
- Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol, no grains
- Just right for...: Comfort food, Light fare, One-pot meal
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, peanut-free
- Active/prep time: 30-45 minutes
- Total time (inc active/prep): 30-45 minutes
- Serving suggestions: Serve over rice or rice noodles, or just eat alone. Garnish with cilantro, sriracha and or alittle sour cream.
- Related recipes: http://mintgrapefruit.blogspot.com/2013/08/thai-inspired-coconut-soup.html
- Specialty Diets: Paleo, Vegan, Vegetarian
Published in
Soups & Stews
