Flexible Thai Soup

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Posted By: MD
Posted In:  Ethnic
Page Views:  875 views
Preparation Time:  60 minutes
Cooking Time:  60 minutes

Other Info

Serves:  15-20 tortillas

Additional information: Note: Add 2 Tbsp. Lite soysauce. Blend until smooth.

In buttered 9-11 inch pyrex dish alternate ingredients as follows: potatoes, gluty mixture, soycheese, tomato sauce, ending
with cheese on top.

Put in oven bake at 350 degrees Farenheit for 30-35 minutes or until browning occurs at top (cheese is bubbly!!!)

Fat: less than 7 grams!* Cholesterol: less than 10 grams!*

*= Depends on chosen fat use


  • 1 shallot, chopped
  • 2 tablespoon 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 tablespoon soy sauce (the original called for Thai fish sauce)
  • flexible part - 1 cup fresh spinach leaves, or 1 cup vegan sugar snap or snow peas, or 1 cup water chestnuts, or 1 cup black mushroom


Serves 2 to 4.

Saute 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, fish sauce (or alternative ) and vegetables. Simmer until spinach is wilted and veggies are tender but not limp, approximately 5 minutes. Serve with rice.

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