Coconut Vegetable Soup
1 cup sliced cabbage
1 cup sliced carrots
1 cup sliced cauliflower
2 cups coconut milk
4 tablespoons straw mushrooms, quartered
4 tablespoons galangal root, sliced
2 teaspoons lemon grass, chopped
4 fresh red chillies, chopped
2 kaffir lime leaves, chopped
2 tablespoons fish sauce
4 tablespoons lemon juice
1 teaspoon chilli oil
1 tablespoon coriander leaves
salt to taste
Pour the coconut milk in a hot pan and add all other ingredients except chilli oil and coriander leaves. Bring to a boil and cook on medium level for about 8 minutes or till the vegetables are tender. Serve hot topped with chilli oil and coriander leaves. Serves 4.
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