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Thai Coconut Soup

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Thai Coconut Soup

REQUIREMENTS

  • 1 tsp green Curry paste
  • 1 tbsp Ginger
  • ¼ cup chopped raw Lemongrass
  • 2 cup Coconut milk
  • 1/2 cup whole Mushrooms
  • 6 oz Shrimp, fresh or thawed from frozen
  • 1 Lime, squeezed
  • 1 Lemon, squeezed
  • A handful of Fresh cilantro
  • 1 tsp canna-oil or canna butter
  • ¼ c Peanuts
  • 2 tsp fish sauce
  • ½ red pepper, sliced thinly
  • ½ c green peas (optional)
  • 1 tsp Tamari Soy sauce
  • 1 tbsp basil, chopped
  • 1/3 cup Rice Basmati
  • 1 1/3 cup Chicken stock

DIRECTIONS

  1. Heat canna-oil or canna butter in large saucepan over medium heat. Cook green curry paste and ginger for 1 minute.
  2. Stir in chicken stock and lemongrass. Cook on medium heat for 15 minutes.
  3. Carefully remove the lemongrass with a slotted spoon, throw this away.
  4. Add coconut milk, soy sauce, fish sauce, and mushrooms. Cook for 5-10 minutes, until mushrooms are softened.
  5. Add shrimp and peas and basil, and cook for 5 minutes, until shrimp is cooked through. Stir in lemon and lime juice.
  6. Place a few scoops of cooked warm rice in the bottom of a bowl and pour soup on top. Top with basil leaves and serve. Enjoy!

*This dish has approx. 8mg in this recipe based on the original canna butter/canna-oil recipe.

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