Thai soup
Ingredients
- 15 ml coconut oil coconut oil or avocado oil for vegan option
- 1 chopped onion
- 100 g celery
- 800 g shiitake or other sliced mushrooms
- 400 g cauliflower chopped about half a big head or cauliflower
- 1 minced red pepper
- 15 ml fresh ginger
- 15 ml fresh lemongrass
- 2 l homemade chicken broth
- 500 ml whole coconut milk
- 60 ml Bragg sauce could also be under tamari
- 30 ml grilled sesame oil
- 30 ml curry paste
- 320 g chicken breast optional
Instructions
- Heat your butter or cooking oil in a large saucepan over medium heat. Add onions and garlic and cook until onions are translucent (about 5 minutes). Add celery, cauliflower, mushrooms, peppers and sauté for 5 minutes. Add a little salt
- Remove the hard outer layer of lemongrass stalk and cut it into pieces 3 to 4 inches long. Take a rolling pin and roll each piece to release the flavor and aroma. Cut the stalks into thin strips so that they can go into the soup. (optional)
- Cut chicken into strips and cook in a pan for 15 minutes and add to the soup (optional)
- Add broth, coconut milk, bragg sauce, ginger, lemongrass and curry paste to the soup.
- Bring the soup to a boil and simmer over low heat, covered, for 15 to 20 minutes or until the vegetables are tender.
- Add toasted sesame oil, lime juice, salt and pepper to taste. Cut the bunch of fresh coriander and add it to the soup, reserving a little for the toppings.
Notes
Add cooked chicken to make a complete meal
