When I find my vegetable drawer filled with little bits and pieces, I usually whip up a quick frittata for lunch. Yesterday, I was about to do just that, when I remembered I had transferred a half a can of coconut milk into a glass jar earlier that day. Then I remembered that little knob of ginger that I always have in the freezer. I immediately thought about how much I love Thai soups; they are so fragrant and flavourful. In less than ten minutes, including chopping time, I whipped up this quick gluten-free recipe. It took even less time to devour it. It’s a very flexible recipe so go ahead and add in whatever you’d like to use up such as grated carrots, sliced mushrooms or diced celery.
- 2 teaspoons (10 mL) vegetable oil
- 2 teaspoons (10 mL) minced gingerroot
- 2 green onions or 1 shallot, minced
- ½ red pepper slivered
- ½ cup (125 mL) thinly sliced zucchini
- 1.5 cups (375 mL) chicken broth
- 1 – 2 teaspoons (5 – 10 mL) chili garlic paste (to taste)
- 1 cup (250 mL) cooked shrimp or shredded cooked chicken
- ¾ cup (185 mL) coconut milk (not Lite – I like Grace brand)
- Juice of 1 lime
- 1 teaspoon (5 mL) fish sauce (I always buy gluten free)
- Coriander and lime wedges to garnish
- Heat vegetable oil in a medium-sized pot.
- With burner on medium heat, add ginger, onions, red pepper and zucchini. Cook, stirring, for 2 minutes.
- Add chicken broth and chili garlic paste; stir and cook for 1 minute so flavours can blend.
- Add shrimp or chicken; cook at a low boil for 2 minutes.
- Stir the coconut milk and add it to the soup along with the lime juice. Heat till just about to boil (approximately 1 minute).
- Remove from heat and add fish sauce.
- Ladle into two bowls and garnish with coriander. Serve with lime wedges.