Ingredients
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2 tablespoons chopped fresh ginger
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1 clove garlic, minced
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1 can vegetable broth
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1 can coconut milk
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1/4 cup cilantro, chopped
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1 lemon, juice of
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3 -5 drops chili sauce, to taste
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2 tablespoons soy sauce (the original called for Thai fish sauce)
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1 cup water chestnuts or 1 cup black mushrooms
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1 shallot, chopped
Instructions
- 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, soy sauce (or alternative) and vegetables.
- Simmer until spinach is wilted and veggies are tender but not limp, approximately 5 minutes.
- Serve with rice.