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Friday, 11 October 2013 13:53

Thai {Inspired} Coconut Soup

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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.
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  • Specialty Diets: Paleo, Vegan, Vegetarian
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