Vegetable Soup in Coconut Milk

This was really really good! Deliciously rich…I think next time I’m going add some noodles cause it was calling for some.

SERVINGS: 4

INGREDIENTS:

1/2 can of Baby Corn
1/2 can of Bamboo Shoots
7 Baby Portabella Mushrooms (or any other)
1 Medium Yellow Squash
1/4 Onion – sliced
1/3 Tomatoes – minced
Ginger – Size of your thumb chopped
2/3 cup of Coconut Milk
1 clove of Garlic – minced
1 cup of water
1 tbsp of Oil (I used Olive)
Flour or Corn Starch (optional)
Asian Noodles (optional – choose your favorite)
Salt & Pepper to taste

DIRECTIONS:

Sauteé garlic in oil until it’s a little brown. Add onion, tomatoes, ginger and sauteé for a minute. Add bamboo shoots. Sauteé for another minute. Add coconut milk and water and the rest of the veggies. Mix and add salt and pepper. Let it boil and then lower the heat and let it simmer for a 2-5 minutes until it’s a little thick (not too watery). If it’s too watery, you can add one tbsp of flour or 1/2 of corn starch. Mix in a different bowl with a little of cold water and then add to soup.
Try the bamboo shoots to see if they’re crunchy not chewy. If they ready, then you can serve!

If you use noodles, I would add them towards to end to make sure they don’t over cook. OR you can cook them separately and add them to the soup at the end. Enjoy!

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