Thai Vegetable Soup

By Vegiegail

Fabulous flavor without all the fat of canned coconut milk!

Ingredients

• Coconut water from 3 young coconuts, or about 3 1/2 cups Real Coconut Water
• Coconut meat scraped from 1/2 coconut or 4-6 oz grated coconut
• 1 sweet potato, peeled and cut into 1 1/2-inch pieces
• 2 yams, peeled and cut into 1 1/2-inch pieces
• 1 small butternut squash, peeled and cut into 1 1/2-inch pieces
• 2 small carrots, peeled and diced
• 1/4 pound shiitake or cremini mushrooms, sliced
• 2 medium tomatoes, diced
• 3 stalks lemongrass (white part only), havled and cut into 2-inch pieces
• 2 jalapeño peppers, halved and seeded (I used 1/2 tsp red pepper flakes instead)
• 3 kafir lime leaves
• 1/2 medium onion, peeled and diced
• 1 -in piece ginger, peeled and scored
• 2 cloves garlic, peeled and minced
• Juice from 2 large limes or 1/2 cup Key lime juice
• 1 1/2 Tbsp low-sodium soy sauce
• 1 1/2 tsp ground coriander
• Pinch white pepper
• 3 cups spinach (about 1/2 lb) coarsely chopped
• 1 1/2 cups snow peas, trimmed
• Chopped cilantro for garnish

Details

Servings 4

Preparation

Step 1

Add the coconut water and coconut to a blender and puree on high.

In a large stockpot, combine the pureed coconut, sweet potato, yams, butternut squash, carrots, mushrooms, tomatoes, lemongrass, jalapeño pepper, kafir lime leaves, onion, ginger, garlic, lime jice, soy sauce, coriander, and white peper. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 20 minutes. Add the spinach and snow peas and cook for 1 minute.

Remove the pot from the heat. Remove and discard the lemongrass, ginger, lime leaves, and jalapeños. Garnish with cilantro and serve immediately. Best served piping hot.

Option: Serve over prepared rice noodles or jasmine rice.