Thai Coconut Vegetable Soup | Dr. Cobi

Thai Coconut Vegetable Soup

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Thai Coconut Vegetable Soup​

  • 2 cups vegetable or chicken stock
  • 1 can coconut milk
  • 1 tsp crushed red chilli flakes
  • 6 to 8 cloves garlic, crushed
  • 1 small onion, cut into half moons
  • 2 to 3 carrots, peeled and cut into matchsticks
  • 1 red bell pepper, cut into strips
  • 1 medium zucchini, cut in half lengthwise then sliced
  • 2 cups thinly sliced bok choy leaves or cabbage leaves
  • ½ cup chopped cilantro
  • Sea salt or Herbmare, to taste
  1. Place the vegetable or chicken stock into 4 quart pot. Add the coconut milk, red chilli flakes, crushed garlic, onion, carrots, and red bell pepper. Simmer for 15 minutes, covered, or until the vegetables are just tender.
  2. Add the zucchini and simmer 5 minutes more. Remove pot from heat and add the sliced bok choy leaves, cilantro, and salt. Garnish with extra red chilli flakes if desired.


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