inutes.
Stir in the coconut milk and mushrooms; cook and
NSTRUCTIONS:
In a big soup pot add 2 tablespoons of
hiles works fine. The original recipe called for 2 seeded chopped
In a large saucepan, bring stock to a boil. Add pumpkin and Tom Yum paste. Simmer 8 mins, until pumpkin is tender. Stir in coconut milk and fish sauce. Simmer and add chicken. Cook 6 mins, until cooked through. Ladle soup into bowls and top with torn basil leaves to serve.
Chop up any veggies you like.
Blend all of the soup ingredients.
Pour the soup over the chopped veggies - ENJOY!
o.
To prepare the soup: Heat coconut milk and chicken broth
inutes.
Stir in the coconut milk, chicken, mushrooms, and lime
easonin, adding more stock or coconut if neccessary and reheat gently
et aside.
Pour the coconut milk and 2 cups of
nd add to soup. Stir in diced chicken, coconut milk, lemon juice
Place the coconut milk and half the chopped
inutes.
Stir in the coconut milk, mushrooms, and cilantro; cook
Mix the first five ingredients and slowly heat. Add the mushrooms and peas and any other veggies you like.
Meanwhile, heat the coconut oil in a frying pan and add the chicken. I usually cube it first and then cook it, but you can cook it first and slice it onto the soup instead.
Once the meat is browned, add it to the soup and then add in the bean noodles. Once the noodles are ready, the soup is ready.
Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Heat the oil in the pan. Add onion, grated carrot and red pepper. Simmer until onion is nearly translucent.
Add minced garlic and simmer for one more minute.
Add already-cooked brown rice, lentils, lemongrass, brown sugar, chili paste and broth.
Stir and heat for 5 minutes.
Add can of coconut milk and simmer for 15 minutes.
Remove lemongrass stalks and enjoy!
oil add the chicken and coconut milk, stir and bring it
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
o pan.
Stir in coconut milk and heat through without
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash