This is a great soup. It uses fried onion flakes, which Bergy first told me about. You can find it in Asian markets; sometimes they have fried garlic- I'm sure that would work well also.
Provided by PalatablePastime
Categories Coconut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a saucepan; add shallots, garlic, ginger, and crushed red peppers and cook until it becomes aromatic.
- Add the carrots, zucchini, cabbage, and celery, stirring it up to coat veggies with spices.
- Add the stock, coconut milk, lemongrass and turmeric.
- Simmer soup, uncovered, on low heat, for 15-20 minutes, or until vegetables are cooked to your liking.
- To serve, place a small handful of bean sprouts in the bottom of each bowl.
- Top bean sprouts with soup, and garnish with onion flakes, and serve with a squeeze of lemon wedge.
Nutrition Facts : Calories 284.2, Fat 19.4, SaturatedFat 10.3, Cholesterol 7.2, Sodium 380.6, Carbohydrate 20.6, Fiber 2.8, Sugar 8.7, Protein 10.5
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