03.13.12.
In
BLOG, IN THE KITCHEN
Quick Thai Coconut Soup
I’m feeling a little Sandra Lee lately, but sometimes you need Trader Joes to meet you half way in the kitchen. Last night I made a quick Thai Coconut Soup with Trader Joe’s egg rolls on the side.
- start 1 clove of chopped garlic, teaspoon of grated ginger, zest of one lime, half of a Thai chili, and a pinch of salt in the pan with a drizzle of oil
- add one small can coconut milk and one carton low sodium chicken or vegetable stock.
- bring ingredients to a boil and add thinly sliced white button mushrooms, diced tomato, chopped green onion, squeeze of a lime, and red pepper flakes. Mix in about 2 teaspoons of soy sauce and two dashes of fish sauce if you have it on hand.
- Cook on medium heat for about 10 minutes and add shrimp and cook until pink. Garnish with fresh cilantro, lime and extra srichacha.
*The first round of this soup I had Pho noodles on hand and tossed those in too!
Nataly
03.15.12. at 6:55 pmI am going to make this Sunday! Thanks, Brandy!
a sensible habit
03.15.12. at 9:23 pmGood luck! My “recipes” are very loose. ha!