the house


Posted by Becky Cawood on May 3, 2016

1/2 can coconut milk
2 limes
4 cups veggie stalk
1 cup chopped carrots
1 cup chopped celery
1 cup chopped mushrooms
1 cup chopped bell pepper
1″ diced ginger
4 lime leaves
1/4 cup cilantro
1/4 cup chives
1 tspn red pepper flakes
1 cup jasmine rice
sea salt to taste
​***option to add shrimp or chicken****​

​STEP 1 : Chop veggies & cook rice.
STEP 2: In a large pot, add veggie stalk, coconut milk, lime leaves and ginger. Simmer on medium heat for 10 minutes. Remove lime leaves.
STEP 3: Add 2 juiced limes, peppers, celery, carrots and mushrooms. Sprinkle red pepper flakes in soup and simmer on low heat for about 8 minutes.
STEP 4: Add rice to bottom of serving bowl and add soup. Top with cilantro, chives and salt to taste. YUM!