Ingredients for Flexible Thai Soup
- 1/2 cup chopped shallots
- Fresh Ginger
- 2 cloves minced garlic
- 2 cups vegetable broth
- 1 (13.5 ounce) can full-fat coconut milk
- 1/4 cup chopped fresh cilantro
- Lemon, Juice Of
- 1-2 tablespoons chili garlic sauce
- 1 tablespoon soy sauce
- Fresh Spinach Leaves
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How to Make Flexible Thai Soup
- Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add 1/2 cup chopped shallots, 2 cloves minced garlic, and 1 tablespoon grated ginger. Sauté for 2-3 minutes, until fragrant.
- Pour in 1 (13.5 ounce) can of full-fat coconut milk and 2 cups of vegetable broth. Stir well to combine.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low and simmer for 5 minutes.
- Add 1/4 cup chopped fresh cilantro, 2 tablespoons lime juice, 1-2 tablespoons chili garlic sauce (adjust to your spice preference), 1 tablespoon soy sauce, and 2 cups of your favorite vegetables (e.g., chopped broccoli, carrots, bell peppers, mushrooms).
- Continue to simmer until the vegetables are tender-crisp, about 5-7 minutes. Add 1 cup of baby spinach during the last 2 minutes and cook until wilted.
- Serve hot over cooked rice. Garnish with extra cilantro and a lime wedge, if desired.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
55g
Fat
165g
Carbs
8g
