Ingredients (use vegan versions):

• 1 shallot, chopped
• 2 tablespoon chopped fresh ginger
• 1 clove garlic, minced
• 1 can vegetable broth
• 1 can coconut milk
• 1/4 cup cilantro, chopped
• juice of 1 lemon
• a few drops of chili sauce to taste
• 2 tablespoon soy sauce (the original called for Thai fish sauce)
• flexible part – 1 cup fresh spinach leaves, or 1 cup vegan sugar snap or snow peas, or 1 cup water chestnuts, or 1 cup black mushroom

Directions:

Serves 2 to 4.

Saute shallot, garlic and ginger in a small amount of vegetable oil.
Add coconut milk and vegetable broth. Bring to a boil, Turn down to
simmer. Add cilantro, lemon juice, chili sauce, fish sauce (or
alternative ) and vegetables. Simmer until spinach is wilted and
veggies are tender but not limp, approximately 5 minutes. Serve with
rice.

Serves:

Tags: Chili, Mushroom, Soup, Spinach, Vegan, Vegetables