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(Originally published on 5 April 2016 at https://CornFreeHippie.com)

One of my favorite cuisines is Thai, but unfortunately because Baby-Foodie reacts to rice, I have been missing out on it...until now!

It was spring break, we were out of meat protein sources, everyone was hungry and I had been in the backyard where I smelled what seemed to be a coconut soup. It may have been a craving inspired scent. Nonetheless I took a look at my fridge which was pretty bare and came up with this quick soup. It would also be very tasty with chicken or shrimp if you have a safe for you source.

Ingredients

• 2 Tbsp. coconut or avocado oil

• 2-inch piece of fresh ginger, peeled and finely chopped

• 4 cloves minced garlic (optional)

• 1 large carrot, peeled & shredded

• 2 stalks celery, finely chopped

• 1 red, orange or yellow bell pepper, sliced

• 1 lb. mushrooms, sliced

• 4 cups water

• 4 Tbsp. stock powder (vegan, paleo)

• 1 can full-fat coconut milk or cream

• 1 - 2 Tbsp. fish sauce

• sea salt & ground black pepper to taste

Method

1. In a stockpot, heat oil over a medium heat.

2. Cook ginger (& garlic) while stirring, until softened.

3. Add carrot, celery, bell pepper, & mushroom.

4. Cook until softened.

5. Add water, stock powder, coconut milk or cream & fish sauce.

6. Bring soup to a boil.

7. Serve when just a bit cooler.

8. Add sea salt & black pepper if desired.

Chicken option

• 1 lb. chicken small pieces

Method

1. Add chicken with water, etc.

2. Bring soup to a boil.

3. Reduce to a simmer.

4. Cook until chicken is cooked, about 15-20 mins.

5. Add salt & pepper if desired.

Shrimp option

• 1 lb. wild caught shrimp

Method

1. Add shrimp with water, etc.

2. Bring soup to a boil.

3. Reduce to a simmer.

4. Cook until shrimp is cooked, about 10-15 minutes.

5. Add salt & pepper if desired.