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source url Ingredients:

1 zucchini

1 red bell pepper sliced thinly

2 cloves of garlic minced

1 knob of ginger minced

1 stalk of lemongrass

1 tablespoon of coconut oil

2 cups of button mushrooms sliced

2 cans (400 ml each) of coconut milk plus 1 can of vegetable stock

1 tablespoon of green curry paste

A few dashes of fish sauce

4 dry kafir lime leaves

Juice of 1 lime

Red pepper flakes, salt and pepper to taste

Peel the zucchini and make thin ribbon noodles with the help of a peeler or a mandolin. Heat the coconut oil and sauté the garlic and the ginger until fragrant.

Add the mushrooms and a few dashes of fish sauce (you can replace for soy sauce if you want your soup to be totally vegan).

Add the two cans of coconut milk and use the can as measure to add one part of vegetable stock.

Add the lemongrass, pepper, curry paste, zucchini noodles and the lime juice.

Let it simmer for 20 minutes.

Add red pepper flakes, salt and pepper to taste.

 

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