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Flexible Thai Soup
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Serves: 15-20 tortillas
Additional information: Note: Add 2 Tbsp. Lite soysauce. Blend until smooth.
In buttered 9-11 inch pyrex dish alternate ingredients as follows: potatoes, gluty mixture, soycheese, tomato sauce, ending
with cheese on top.
Put in oven bake at 350 degrees Farenheit for 30-35 minutes or until browning occurs at top (cheese is bubbly!!!)
Fat: less than 7 grams!* Cholesterol: less than 10 grams!*
*= Depends on chosen fat use
Ingredients
- 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.