Thai Coconut Soup Garnished with fresh Basil

Here is a soup that even my cat likes, not that I was trying to feed it to him… but when I got up to get some nutritional yeast there he was licking up the soup and trying to snag an onion out for himself.

Thai Coconut Soup (serves 4)

• 1 jalapeno pepper
• 1-2 TBS chopped ginger
• 2-3 cloves garlic
• 1 small onion (chopped)
• 2 carrots
• ¼- ½  head of cabbage
• ½ – 1 package extra tofu
• ½ head of broccoli
• ½-1 bunch cilantro (chopped)
• ½-1 can of pineapple (or fresh is preferred)
• 1 can coconut milk (regular, not light)
• juice of 1 lime
• liquid aminoes to taste (soy or coconut)
• 1 teas. sesame oil for added flavor

Use 1-2 TBS coconut oil to sauté chopped (jalapeno, ginger, garlic, and onion) on medium heat. This will infuse the oil with the spiciness of the first ingredients and calm down the heat of the jalapeno pepper. Add 3-4 cups water to pan. Turn heat to high and add all the chopped veggies (can use whatever you have on hand, I like to use: broccoli, cabbage, carrots, tomato or pepper). Once soup starts to boil turn off heat and add remaining ingredients (cilantro, pineapple, coconut milk, lime juice, liquid aminoes, and sesame oil).

***suggestions*** if too spicy add the pineapple juice from the can, can also add more coconut milk for a richer and sweeter soup (I like to make it light so I use only 1 can).

Tip: use a fan to avoid irritation of the mucus membranes while sauteing jalapeno, ginger, garlic, and onion