Tom Kha Gai (Thai Coconut Soup)

Recipe by: Sue C., of Corvallis, adapted from 40 Aprons.com

INSPIRATION:
I’ve been thoroughly enamored with Thai food lately, and this is one of my favorite recipes for using up leftover bits of meats and veggies in the fridge. For this dish:

3 wilted carrots,
Some aging green beans,
An old zucchini,
1/2 green pepper,
A frozen jalapeno from last year’s garden, and
Rice leftover from several take-out meals.

Vegetarian, Vegan, or Ominvore friendly!

MONEY SAVED: $15

RECIPE (with leftovers* clearly identified)

1 Tbsp coconut oil
½ – 1 onion, sliced
2 garlic cloves, chopped (or jarred/frozen garlic)
1 jalapeno pepper*, sliced
¾-inch piece of ginger, sliced (or jarred/frozen ginger)
1½ frozen lemongrass*
2 tsp Red Thai curry paste
4 cups chicken or vegetable broth
1 14-oz can coconut milk
8 oz mushrooms, sliced, if desired
Leftover/favorite vegetables*, cut in bite-sized pieces
Leftover chicken or other meat* (if desired), cut in bite-sized pieces
Leftover rice or noodles*
1 Tbsp coconut sugar
2 Tbsp fish sauce
3 Tbsp lime juice
Chopped green onions, cilantro and sesame seeds for garnish

In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno, ginger, lemongrass and red curry paste, and cook, stirring frequently, for 5-10 minutes or until onions are softened.
Add broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
Add in coconut milk, fish sauce, coconut sugar, lime juice, mushrooms, and leftover vegetables.
Simmer until vegetables are cooked to taste. Add any cooked leftover meat, rice or noodles and simmer until flavors are melded.
Garnish and serve.