Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Flexible Thai Soup

Soup - Vegetable - -

INGREDIENTS

1 shallot, chopped
2 T chopped fresh ginger
1 clove garlic, minced
1 can vegetable broth
1 can coconut milk
1/4 cup coriander, chopped
Juice of 1 lemon
A few drops of chili sauce to taste
2 T soy sauce (the original called for Thai fish sauce)
Flexible part - 1 cup fresh spinach leaves, or 1 cup sugar snap or snow peas, or 1 cup water chestnuts, or 1 cup black mushroom

METHOD

Saute 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 coriander, lemon juice, chili sauce, soy sauce (or alternative) and vegetables. Simmer until spinach is wilted and veggies are tender but not limp, approximately 5 minutes.

Serve with rice.

Serves 2 to 4.

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