Effortless Thai Coconut Soup (Print Version)
# Ingredients:
01 -
A handful of fresh cilantro if you want.
02 -
Juice from half a fresh lime.
03 -
4 tablespoons soy sauce.
04 -
400ml coconut milk.
05 -
1.2L hot veggie stock.
06 -
2 tablespoons green curry paste.
07 -
2 tablespoons coconut oil.
08 -
Half a pointy cabbage head.
09 -
One whole head of broccoli.
10 -
200g brown mushrooms.
11 -
Two medium-sized carrots.
12 -
A piece of fresh ginger, about the size of a walnut.
13 -
Two fresh garlic cloves.
# Instructions:
01 -
Chop up fresh cilantro and toss it right on top before digging in.
02 -
Give it some soy sauce and squeeze in that fresh lime. Stir everything together to lift the flavors.
03 -
When it starts bubbling, add in the thin cabbage strips. Let it all simmer until the veggies keep a little crunch.
04 -
Drop in the broccoli, carrot pieces, and those mushroom slices. Pour in hot veggie stock plus coconut milk while it cooks together.
05 -
Toss coconut oil in the pot, then cook garlic, ginger, and curry paste for a minute at medium heat so they get fragrant.
06 -
Peel garlic and ginger, chop them small. Slice up carrots and mushrooms. Break broccoli into florets. Shred cabbage into strips.
# Notes:
01 -
Perfect when you wanna use up leftover veggies from your fridge.
02 -
Awesome for meal prep ahead of time.
03 -
For best flavor, throw mushrooms in just before you serve.