Thai Coconut Vegetable Soup Recipe
Ingredients
| Vegetable broth | 4 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| 1/4 pound fresh shiitake mushrooms, stems discarded and caps thinly sliced | ||
| Carrots | 2 , thinly sliced | |
| Serrano pepper | 1 To taste, minced | |
| Coconut milk | 3/4 Cup (16 tbs) | |
| Plum tomatoes | 2 , chopped | |
| Scallions | 4 , sliced | |
| Cilantro leaves | 3/4 Cup (16 tbs), lightly packed | |
| Lime juice | 4 Teaspoon | |
| Asian fish sauce | 2 Teaspoon | |
Directions
1 Combine the broth, water, mushrooms, carrots, and Thai pepper in a Large saucepan; bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 10 minutes.
2 Stir in the coconut milk, tomatoes, and scallions; bring just to a simmer. Remove the pan from heat. Stir in the cilantro, lime juice, and fish sauce and serve at once.
2 Stir in the coconut milk, tomatoes, and scallions; bring just to a simmer. Remove the pan from heat. Stir in the cilantro, lime juice, and fish sauce and serve at once.
Chef
