CREAMY COCONUT & THAI BASIL SOUP WITH HYDROPONIC GREENS Try this aromatic, warming soup that combines tropical Thai flavors with fresh herbs and winter-grown produce.
Ingredients (Serves 4): z 1 Tbsp coconut oil z 1 small onion, diced
Instructions: 1. Sauté aromatics: In a pot, heat coconut oil and cook onion, garlic, and ginger until fragrant. 2. Add vegetables: Stir in bell pepper and curry paste. Cook 2 minutes. 3. Simmer: Add coconut milk, broth, soy sauce, and greens. Simmer for 10 minutes until greens wilt. 4. Finish: Stir in Thai basil and lime juice before serving.
z 2 garlic cloves, minced z 1 Tbsp grated ginger z 2 cups mixed hydroponic greens (bok choy, spinach, kale, or Swiss chard) z 1 red bell pepper, sliced z 1 can (13.5 oz) coconut milk z 3 cups vegetable broth z 2 Tbsp soy sauce z 1 tsp red curry paste (adjust to spice preference) z 1 handful hydroponic Thai basil leaves, roughly torn z Juice of 1 lime
Optional Add-ins: Cooked rice noodles, shrimp, or tofu.
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