My May-grey, sunset walk inspired these big bowls of Coconut Soup. Living on the coast of San Diego we see a lot of grey in the early summer which is not what you'd think of San Diego weather. The clouds can catch people off guard but I love the cool nights.
- Coconut Milk
- Vegetable Broth
- Lemon Grass
- Daikon Radish
- Baby Potatoes
- Bok Choy Cabbage
- In a large sauce pan add two cans of Coconut Milk, a carton of Vegetable Broth, two fresh stocks of lemongrass cut in half and the Daikon Radish sliced in large circles and bring to a boil. Simmer on medium/high for about an hour stirring regularly.
- Stream the Baby Potatoes in a steamer for about 20 to 30 minutes or until cooked through.
- Prepare the bowls with freshly chopped Mushrooms, Bok Choy, Ginger and the steamed potatoes.
- Pour the Coconut Soup over the fresh Mushrooms, Bok Choy and streamed potatoes, garnish with Cilantro, serve and enjoy x Reegs