Ingredients:
1 shallots, chopped
2 tablespoons chopped fresh ginger
1 clove garlic, minced
1 can vegetable broth
1 can coconut milk
1/4 cup cilantro, chopped
1 lemons, juice of
3 -5 drops chili sauce, to taste
2 tablespoons soy sauce ( the original called for Thai fish sauce)
1 cup fresh spinach leaves or 1 cup sugar snap peas or 1 cup snow peas or 1 cup water chestnuts or 1 cup black mushrooms
Directions:
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, soy sauce (or alternative) and vegetables.
Simmer until spinach is wilted and veggies are tender but not limp, approximately 5 minutes.
Serve with rice.
Servings: 2-4
Time preparation: 15 min.
Time total: 29 min.