Thai Coconut Milk Soup Recipe

cottercrunch.com

Brittany Harmening

1 tablespoon oil, divided. (Avocado oil or sesame oil work great)

2 to 3 cups shredded cabbage (red or green) - see notes.

1 to 2 tablespoon lime juice (divided)

fresh ground black pepper

1 tsp minced garlic

1 tbsp red chili paste (the more, the spicier. Adjust to preference)

2 stalks fresh lemongrass, cut in 1-in. pieces or 1.5 tbsp lemongrass paste. (see notes)

½ tsp ground curry

1-inch piece peeled fresh ginger or 1 tsp ground ginger

1 ¾ cups regular or light coconut milk (15-ounce can)

5 cups organic broth or vegetable stock

fine sea salt to taste

Fresh torn cilantro to garnish

Sliced lime

2 Thai birds eyes red peppers, seeds in or removed, sliced for garnishing

Optional add ins: Cooked shrimp, chicken, tofu, sriracha, mushrooms, etc.

optional chopped scallions (green portion)

Directions at cottercrunch.com

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