Thai Coconut Soup

August 26, 2007

Thai Coconut Soup

Sara, Tucson CSA

This is a great summer-time soup. If you aren’t in the mood for soup, prepare it with less water and serve it over steamed rice. Add cooked, diced chicken or chunks of tofu if you like.

1 medium or 2-3 small eggplant, chopped
1 large handful green beans, chopped
½ onion, chopped
1 handful chopped mushrooms
1 tablespoon oil
1 stalk lemongrass
1 inch piece ginger, grated
1 teaspoon crushed coriander
1 teaspoon red chile flakes
1 can coconut milk
Soy sauce to taste|
1 handful chopped basil or cilantro

In a large stock pot heat one tablespoon oil and briefly sauté onion, ginger, and spices. Add 3 cups water and lemongrass. Bring to a boil, then let simmer ten minutes. Add vegetables and coconut milk, return to a boil and simmer until vegetables are soft. Add soy sauce, to taste. Remove from heat and add chopped herbs.

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