Thai Vegetable Curry Soup with Lemongrass & Coconut Milk
(Yields: 2 bowls, Serving: 4, Prep time: 15 mins, Cook time: 25 mins)
- 1 red bell pepper
- 1 small zucchini
- 6 mushrooms
- 1 small onion
- 3 cups water
- 1 tablespoon extra light olive oil
- 2 teaspoons garlic powder
- 3/4 teaspoon sea salt
- 2 teaspoons lemon juice
- 1 teaspoon dried parsley
- 2 teaspoons lemon grass paste
- 1/2 jalapeno pepper
- 1/2 lime
- 1 cup coconut milk (see note*)
For a thicker soup, you may wish to put 2 cups water and 2 cups coconut milk instead.
Chop the bell pepper, zucchini, mushrooms and onions into the size you want.
Chop the jalapeno pepper and half of the lime in wedges.
In a saucepan, combine water with the bell pepper, zucchini, mushrooms and onion. Then, add the tablespoon of extra LIGHT olive oil, salt, lime juice and garlic powder.
Bring the pot to a boil (which may take about 10-15 minutes).
Simmer in medium heat and add the dried parsley, lemon grass paste, jalapeno pepper, lime and coconut milk.
Cook for about 10 minutes and turn off the heat.
Add a tablespoon of extra virgin olive oil and serve. Remember not to eat those lime wedges!