1 tablespoon coconut oil + ½ teaspoon Sesame oil
3 cloves minced garlic
2 inches sliced Ginger
1 stick lemongrass (optional)
4 cups shredded red cabbage
3 cups chopped Asian celery
2 cups shredded carrots
1 cup chopped Chives
2 cups Bean Sprouts
4 cups Chicken Broth or vegetable broth
2 cups water
3 teaspoon Braggs Liquid Aminos
2 table spoon Thai Red Curry Paste (this is what I use)
Salt to taste
1 Thai chilly (optional)
- Sauté sliced ginger, minced garlic cloves in a coconut and sesame oil in a stock pot.
- Add the Thai Chilly and Lemon Grass (both optional).
- Add sliced cabbage cook for 3-4 minutes,.
- Add celery, carrots and pour in the water and the stock.
- Stir in the liquid Aminos, red curry paste and bring the soup to a boil. Season with salt if needed.
- Stir in the chives, reserving two tablespoon for garnish.
- The soup is ready when all the flavors are combined and the vegetables are tender yet crisp.
- Serve the soup hot , topped with chopped reserved chives and lots of bean sprouts.