Vegetable soup with coconut milk


Prep Notes

My average time for a meal in the kitchen is 15-20 minutes. Somedays, I don't even feel like doing that :) Knowing how to navigate the aisles helps because I know where to pick up the cleanest ingredients. For this soup, I threw in everything I had left over, fish, vegetables, frozen peas.



Yields

4-5 servings

Ingredients

- Avocado oil

- 1 can coconut milk

- 1 spoon crushed lemon grass/ 1 lemon grass crushed

- 2 spoons Braggs apple cider vinegar

- 2 spoons Red curry paste. I use this one 

- 3 spoons fish sauce. You can swap it for Sea weed and Soy Sauce/Coconut Aminos

- 2 cups bone broth. You can use vegetable broth as well

- Honey/maple syrup to taste

- Vegetables-I used frozen organic carrots, bell peppers, shiitake mushrooms, frozen peas and spinach

- Protein - I added left over fish from last nights' dinner. You can use Tofu or chicken too

- Crushed Ginger. I usually make a paste and keep for quick use

-1/2 lemon

Directions

- Heat Oil and add red curry paste. Add ginger, lemon grass, fish sauce. 

- Add vegetables, saute and apple cider vinegar.

- Add coconut milk and Honey/maple syrup

- Add broth

- Add protein

- Add lemon


Done!!