Ten minute Thai soup

A fast and super flavourful lunch option!

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 red or green peppers, sliced mushrooms or diced celery.

Ingredients

• 2 teaspoons (10 mL) vegetable oil
• 2 teaspoons (10 mL) minced ginger root
• 2 green onions or 1 shallot, minced
• 1/2 cup thinly sliced carrot or red pepper
• 1/2 cup (125 mL) thinly sliced zucchini
• 1 1/2 cups (375 mL) chicken or vegetable broth
• 1 – 2 teaspoons (5 – 10 mL) chili garlic paste or Sriracha (or more, to taste)
• 1 cup (250 mL) cooked shrimp or shredded cooked chicken (omit for vegetarian version)
• 3/4 cup (185 mL) coconut milk *
• juice of 1 lime
• 1 teaspoon (5 mL) fish sauce (I always buy gluten-free) (use soy sauce or coconut aminos for vegetarian)
• cilantro leaves and lime wedges to garnish

*you can also use a packet of powdered coconut milk – whisk together 2 tablespoons (30 mL) of powder with 3/4 cup (180 mL) hot water

Method

• 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 cilantro leaves. Serve with lime wedges.

Serves 2.