Thai Vegetable Soup

Ingredients

• 1 medium carrot, thinly sliced
• 10-12 mushrooms, sliced
• 2 small spring onions with greens, finely chopped
• ¾ cup bean sprouts
• 10-12 lettuce leaves, shredded
• 3 dried red chillies
• 1 tablespoon lemon juice
• 3 cups vegetable stock or water
• 2 one inch pieces of lemon grass stalks, cut into big pieces
• Salt to taste
• 1 cup think coconut milk
• 2 tablespoons chopped fresh coriander leaves

Method 

1. Deseed and chop the red chillies and soak them in lemon juice.
2. Bring the vegetable stock or water to a boil, add carrot and lemon grass.  Cover and reduce heat, simmer for five minutes.  Stir in mushrooms, spring onions, bean sprouts, lettuce leaves and salt to taste.  Bring the mixture to a boil again.
3. Add thin coconut milk, reduce heat, do not cover and stir in dried red chillies soaked in lemon juice.  Stir in coriander leaves.
4. Serve piping hot.

Nutrition Info