This soup!! Thai Ginger Coconut soup .
I got the recipe from Dr. Jocker here.
The mods I did this time were that I used crimini mushrooms instead of chicken to make it family friendly a.k.a. meat free.
Thai Ginger Coconut Soup with mushrooms
prep
cook
inactive
total
yield 6 bowls
Coconut Soup Ingredients
2 cans 13.5 oz coconut milk
6- 3 oz organic chicken breasts (mod: 2 cups chopped crimini mushrooms)
2 tablespoons coconut oil (to sauté chicken in)
8 oz. frozen peas (We used Thrive Life freeze-dried green peas)
4 peeled carrots
3 cups frozen broccoli (OR we could have used Thrive Life freeze-dried broccoli)
1/4 teaspoon garlic powder
1-2 tablespoons green curry paste
1-2 tablespoons ground ginger root
1/4 teaspoon Herbamere
8-14oz bamboo shoots (drained)
8oz can water chestnuts (drained)
1/4 teaspoon pink salt
1 tablespoon crushed garlic
4 bay leaves
1 teaspoon ground turmeric powder
10 drops of lemongrass essential oil
Optional: You can make a cauliflower rice such as this and have the soup on it.
(Ideas for vegetable substitutes for special diets, include: onion, pepper, cabbage, etc.)You can also add real lemongrass as well but I like using the essential oil
Coconut Soup Instructions
Step #1: Cube mushrooms. Turn Instapot to Sauté function, and allow coconut oil to melt. Sauté mushrooms for about five minutes, stirring occasionally.
Step #2: Keep the Sauté function on, and add in all other additional ingredients, while stirring occasionally.
Step #3: Push Meat/Stew function on Instapot. Cook for 10-12 minutes on High Pressure.
Step #4: Let meal cool off for at least ten minutes.
Step #5: Release steam and allow food to continue to cool an additional five minutes.
Step #6: Open lid carefully, and smell, and then taste the yumminess!
Step 7: Drop in the lemongrass essential oil and mix in real good. (Or add in fresh lemongrass in Step #2)
courses dinner
cuisine thai
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