Friday: Killer Thai Coconut Soup

i was still feeling mighty crappy last night. my chest ached, my head throbbed, i couldn’t stop coughing…. luckily my hubby was whipping up the yummiest thai coconut soup i had ever had! it was creamy, salty, lightly spicy, super delicious and helped chase the last of my aching snivels away! instead of mixing in rice before serving, try adding cooked rice noodles, or those fancy tofu-shiratki noodles!

Killer Thai Coconut Soup

serves 4-6

1 1/2 cups cooked rice

6 cups veggie stock

1 can FULL FAT coconut milk. don’t wimp out on me, this shit is good for you

1 cup sliced button mushrooms

1 cup sliced shitake mushrooms

1 cup frozen or fresh peas

1 large carrot, halved and sliced

3 stalks lemon grass

1 Serrano, or another hot chile, thinly sliced

1 2 inch hunk ginger, minced

1 lemon or lime, quartered

3 lime leaves-if you can find them (i couldn’t, but it was still amazing) sliced

braggs or soy sauce, to taste ( i skipped this part on account of the cleanse, you can also do wheat-free tamari if you’re gluten free)

peel the outer leaves off of you lemon grass, cut of the grassy ends, and cut into thirds. using whatever heavy thing you’ve got (pint glass, rolling pin, muddler) gently bruise each stalk and set aside.

heat the stock until it comes to a low simmer, toss in the mushrooms, ginger, carrots, pepper, lemon grass and the optional lime leaves. cover and let cook until the carrots are soft, 10 minutes or so.  now shake up the coconut milk and pour in and add the peas! heat for another 5 minutes to blend the flavors. now would be the time to season with soy sauce if you’d like.

serve over 1/4 c rice garnished with 1 tbs minced cilantro and a slice of lime.

killer thai coconut soup