Coconut Vegetable Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 shallots, minced
• 2 cloves garlic, minced
• 1 tablespoon minced gingerroot
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons peanut oil
• 1 carrot, julienned
• 1 medium zucchini, julienned
• 1 1/2 cups napa cabbage, shredded
• 1 celery rib, finely sliced
• 4 cups chicken stock
• 6 ounces unsweetened coconut milk
• 1 stalk lemongrass, trimmed,pounded,and finely chopped
• 1/2 teaspoon turmeric
• salt (to taste)
• 2 1/2 cups fresh bean sprouts
• fried red onion flakes (for garnish; optional)
• lemon wedge (for garnish; optional)

Recipe

• 1 heat oil in a saucepan; add shallots, garlic, ginger, and crushed red peppers and cook until it becomes aromatic.
• 2 add the carrots, zucchini, cabbage, and celery, stirring it up to coat veggies with spices.
• 3 add the stock, coconut milk, lemongrass and turmeric.
• 4 simmer soup, uncovered, on low heat, for 15-20 minutes, or until vegetables are cooked to your liking.
• 5 to serve, place a small handful of bean sprouts in the bottom of each bowl.
• 6 top bean sprouts with soup, and garnish with onion flakes, and serve with a squeeze of lemon wedge.