Thai Coconut Vegetable Soup
|Vegetable broth||4 Cup (64 tbs)|
|Water||1 Cup (16 tbs)|
|Shiitake mushrooms||1⁄4 Pound, stems discarded and caps thinly sliced|
|Carrots||2 , thinly sliced|
|Pepper||1 , seeded and minced (Wear Gloves To Prevent Irritation, Thai Or Serrano)|
|Light coconut milk||3⁄4 Cup (12 tbs) (Reduced Fat)|
|Plum tomatoes||2 , chopped|
|Scallions||4 , sliced|
|Lightly packed fresh cilantro leaves||3⁄4 Cup (12 tbs)|
|Fresh lime juice||4 Teaspoon|
|Asian fish sauce||2 Teaspoon|
1 Combine the broth, water, mushrooms, carrots, and Thai pepper in a Large saucepan; bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 10 minutes.
2 Stir in the coconut milk, tomatoes, and scallions; bring just to a simmer. Remove the pan from heat. Stir in the cilantro, lime juice, and fish sauce and serve at once.