Asian Vegetables Soup

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)

1. Sauté sliced ginger, minced garlic cloves in a coconut and sesame oil in a stock pot.
2. Add the Thai Chilly and Lemon Grass (both optional).
3. Add sliced cabbage cook for 3-4 minutes,.
4. Add celery, carrots and pour in the water and the stock.
5. Stir in the liquid Aminos, red curry paste and bring the soup to a boil. Season with salt if needed.
6. Stir in the chives, reserving two tablespoon for garnish.
7. The soup is ready when all the flavors are combined and the vegetables are tender yet crisp.
8. Serve the soup hot , topped with chopped reserved chives and lots of bean sprouts.