Jeri Mills M.D.

Dr. Jeri’s Thai Coconut Soup (Gluten-free recipe)

DR. Jeri’s Thai Coconut Soup (Gluten-free recipe)
Another fave from the local Thai restaurant that I have re-created:
12 ounces coconut milk
8 ounces coconut cream (or milk)
1/2 cup water
1 tablespoon fresh ginger finely grated
1/4 teaspoon cumin
2-3 teaspoons dried ground coriander seed
salt to taste
cayenne to taste
1-2 teaspoons brown sugar to taste
1 small onion quartered
1/2 cup cherry tomatoes halved
1 red bell pepper sliced
8-12 ounces fresh button mushrooms halved
1 cup fresh green beans cut into 2 inch lengths
2 raw boneless skinless chicken breasts thinly slice
OR 8 ounces peeled raw shrimp OR 8 oz tofu (diced)
Juice of 1 or 2 limes and a little lime zest
leaves from 1 bunch of cilantro chopped
Get everything ready before you cook as it cooks REALLY FAST
Combine the coconut milk, water and spices and onion in a 3 quart sauce pan and bring to a simmer.
Add the veggies and bring to a simmer
Add the chicken or shrimp bring to a simmer and cook until chicken is done (about 2-3 minutes)
Stir in the lime and cilantro and serve immediately.
Serves 2-4