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Prep Time: 15 Minutes Cook Time: 14 Minutes |
Ready In: 29 Minutes Servings: 4 |
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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 cup fresh spinach leaves or 1 cup sugar snap peas or 1 cup snow peas or 1 cup water chestnuts or 1 cup black mushrooms |
Directions:
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.
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