Thai-Flavored Coconut Vegetable Soup

• 1 tablespoon olive oil
• 1 medium onion, quartered and thinly sliced
• 2 to 3 cloves garlic, minced
• 2 cups water
• Two 13.5-ounce cans light coconut milk
• 2 medium carrots, sliced diagonally
• 2 cups broccoli, cut into small florets
• 2 cups coarsely shredded napa or green cabbage
• 8 to 10 ounces white, baby bella, or crimini mushrooms, sliced
• 2 teaspoons minced fresh ginger
• Juice of 1/2 to 1 lime, to taste
• 1 tablespoon natural granulated sugar
• Salt to taste
• 3 scallions, cut into 1/2-inch lengths
• 1 teaspoon red or green curry paste, or to taste
• 2 stalks lemongrass, cut into thirds and bruised in several places
• 1/4 cup minced fresh cilantro leaves

1. Heat the oil in a soup pot.
2. Add the onion and garlic and saute over medium heat until golden.
3. Add the water, coconut milk, carrots, broccoli, cabbage, mushrooms, and ginger.
4. Bring to a simmer, then cover and simmer gently for 3 to 5 minutes, until the vegetables are bright and tender-crisp to your liking.
5. Dont overcook!
6. Stir in the lime juice, sugar, salt, and scallions.
7. Remove from the heat.
8. Add whichever optional ingredients youd like, then cover and let stand off the heat for 20 minutes.
9. Taste to adjust the seasonings, including the ginger and sugar, then heat through as needed before serving.
10. Per serving:
11. Calories: 158
12. Total fat: 11g
13. Protein: 2g
14. Fiber: 3g
15. Carbohydrate: 17g
16. Cholesterol: 0mg
17. Sodium: 24mg

olive oil, onion, garlic, water, light coconut milk, carrots, broccoli, cabbage, white, fresh ginger, lime, natural granulated sugar, salt, scallions, red, stalks lemongrass, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/thai-flavored-coconut-vegetable-soup-378958 (may not work)