1 shallot, chopped
2 tablespoons chopped fresh ginger
1 clove garlic, minced
1 can vegetable broth
1 can coconut milk
1/4 cup cilantro, chopped
juice of 1 lemon
a few drops of chili sauce to taste
2 tablespoons soy sauce (the original called for Thai fish sauce)
flexible part – 1 cup fresh spinach leaves, or 1 cup sugar snap or snow peas, or 1 cup water chestnuts, or 1 cup black mushroom
Sauté 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.
Makes 2 to 4 servings.