Flexible Thai Soup - cooking recipe

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

Preparation

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