In Thailand, coconut milk is eaten daily as a natural anti-parasitic and antimicrobial to ward off intestinal infections. It also boosts metabolism while stabilizing blood sugar. You’ll love it in this flavorful soup.
Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.
In Thailand, coconut milk is eaten daily as a natural anti-parasitic and antimicrobial to ward off intestinal infections. It also boosts metabolism while stabilizing blood sugar. You’ll love it in this flavorful soup.
Recipe courtesy of Andrea Bemis, chef/writer of
Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.
1 Tbs. coconut oil
4 small scallions, minced
2 1/2 Tbs. freshly grated ginger
2 lemongrass stalks, peeled and chopped into 2-inch chunks
2-3 tsp. red curry paste (start with two and add more for extra spice)
4 cups vegetable stock
3 Tbs. fish sauce (or low-sodium tamari)
1 Tbs. coconut sugar (or pure maple syrup)
1 (14.5-oz) can full-fat coconut milk
3/4 pound shiitake mushrooms, thinly sliced
1 pound shrimp, peeled and deveined
2 Tbs. fresh lime juice
4 radishes, thinly sliced
1 jalapeño pepper, seeded and thinly sliced
1/2 cup cilantro, chopped
Salt and pepper to taste
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