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| FlexibleThai Soup adapted from a recipe posted on Veggies Unite! |
| 1 shallot (or red onion), chopped 2 Tbs. chopped fresh ginger 1 clove garlic, minced 4 cups vegetable broth 1 can (8 oz.) coconut milk (or use recipe below) 1/4 c. fresh cilantro, chopped 1 Tbsp. lemon juice 1 tsp. chili sauce (or to taste) 2 Tbs. soy sauce 1 cup fresh spinach leaves 1 cup sliced mushrooms 1 can water chestnuts Put first four ingredients into a large saucepan and bring to a boil. Add remaining ingredients and simmer until veggies are tender. Can be served with rice. Note: I was very surprised that I could not taste the coconut milk, it blends well with the other ingredients. Even my husband (who hates coconut) couldn't tell it was in the soup. I enjoyed this soup. Also, the reason this soup is called flexible is because the veggies can be whatever you feel like adding! |
| Make your own low-fat coconut milk Found this recipe on the Internet at: http://members.iinet.net.au/~lenbell/coconut_milk_mainpage.htm Low Fat homemade Coconut Milk/Cream Coconut milk/cream is very high in fat and the healthy conscious people normally pass on any recipes that have coconut milk/cream in it so I devised this easy subsistute. It's easy to make, virtually no fat and even cheaper than tinned coconut milk/cream. Ingredients * 1kg descicated coconut * 1L water or low fat milk (soy or rice) Method 1. put the coconut in a container and bring the water/milk to boil. 2. pour it over the coconut and stir, place in fridge for 24hrs. 3. pour mixture into a blender and blend till the coconut breaks down. 4. strain into a fine cloth and colinder and squeeze out the liquid, you may even use the coconut again but use less water the second time. 5. it is then ready to use, if you let it stand for a while you will see the cream separate from the water, use this for extra flavour. |