Easy Spicy Thai Coconut Soup

Sweet, Sour and Spicy!

Serves 4

5 C. Water
1 Can Coconut Milk
Approx. 2 Tsp. Salt (Add to taste)
1 Tbsp. Apple Cider Vinegar.
1 Squirt of Sriracha (or more if you're brave)
1 Jalapeno, Sliced Into Thin Rings
1 Carrot Sliced Into Thin Rounds
1 Large Handful Button Mushrooms, Sliced
1 Head of Bok Choy Chopped
3 Green Onions Slices Diagonally into 1/2" pieces
Cilantro Leaves or Lemongrass Tops for Extra Flavor (optional)

Bring the water and coconut milk to a boil. Stir in the salt, cider vinegar and red curry paste then add the veggies. Drop the temperature down to medium-low and simmer for 20 minutes. Serve hot.


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