Flexible Thai Soup Recipe

Name: Flexible Thai Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 shallot, chopped; 2 tablespoons chopped fresh ginger; 1 clove garlic, minced; 1 can vegetable broth; 1 can coconut milk; 1/4 cup cilantro, chopped; 1 lemon, juice of; 3 -5 drops chili sauce, to taste; 2 tablespoons soy sauce (the original called for Thai fish sauce); 1 1 cup water chestnuts or 1 cup black mushrooms

Servings: persons

1 shallot, chopped
2 tablespoons chopped fresh ginger
1 clove garlic, minced
1 can vegetable broth
1 can coconut milk
1/4 cup cilantro, chopped
1 lemon, juice of
3 -5 drops chili sauce, to taste
2 tablespoons soy sauce (the original called for Thai fish sauce)
1 1 cup water chestnuts or 1 cup black mushrooms

1
Saute shallot, garlic and ginger in a small amount of vegetable oil.
2
Add coconut milk and vegetable broth.
3
Bring to a boil.
4
Turn down to simmer.
5
Add cilantro, lemon juice, chili sauce, soy sauce (or alternative) and vegetables.
6
Simmer until spinach is wilted and veggies are tender but not limp, approximately 5 minutes.
7
Serve with rice.

kcal

Calories

Fat

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 shallot, chopped, 2 tablespoons chopped fresh ginger, 1 clove garlic, minced, 1 can vegetable broth, and more.

Yes, Flexible Thai Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Flexible Thai Soup

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