Thai Coconut Cabbage Soup (Paleo

• Vegan
• Gluten free

• Produce

  • 2 tbsp Cilantro
  • 1/2 tsp Garlic
  • 1 1-inch piece Ginger, fresh
  • 1 Lemon grass - i tried using

• Canned Goods

  • 1 qt Broth or vegetable stock, organic
  • 1 3/4 cups Coconut milk, unsweetened light

• Condiments

  • 1/2 tbsp Lime juice

• Baking & Spices

  • 1 dash Sea salt and black pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 1 Red chiles seeds removed

• Frozen

  • 1/4 tsp Turmeric or curry blend, powder

• Deli

  • 1 cup Cabbage or broccoli slaw

Found on cottercrunch.com

Description

Ingredients

• 1 tablespoon oil
• 1 3/4 cups unsweetened light coconut milk (15-ounce can)
• 1 to 2 red chiles seeds removed, sliced or diced
• 2 tablespoons chopped cilantro
• 1/2 tablespoons lime juice
• 1/2 tsp minced garlic
• 1/4 tsp turmeric or curry blend powder
• dash of sea salt and black pepper
• 1 quart organic broth or vegetable stock
• lemon grass - I tried using 1tbsp of ground lemon grass paste, but you can also use 2-3 stalks of fresh lemon grass (mash the ends)
• 1-inch piece peeled fresh ginger or 1 tsp ground ginger
• 1 cup cabbage or broccoli slaw
• Optional add ins: shrimp, chicken, tofu, etc., sirirachi, dried basil

Directions

• First, sauté your cabbage slaw in oil, lime, garlic, and pepper. Set aside. (be sure not to cook all the way)
• Next, in a large pot, bring to boil your herbs, spices, and broth. Let is simmer about 10 minutes then add in your cabbage and simmer another 5 minutes.
• Next add in your coconut milk and another protein you want to add if desired.
• Mix in the your peppers (chiles) and cilantro and serve with sirirachi on top.
• Note -- dont like cilantro? Try using sweet basil instead