If I make this again, I think I'll add more cabbage, and maybe do half full-fat / half-light coconut milk. I definitely needed the marinated mushrooms to make it filling at all.
Tonight's version turned out a bit pink, because I make my own veggie broth and this latest batch had some discarded beet parts in it. It should definitely turn out whiter if you use green cabbage like I did.
Modified a Cotter Crunch Recipe | Serves: 3 for dinner | Time: ~35 min
1 tbsp sesame oil, divided
2-3 cups shredded #cabbage (red or green, I used green, pre-shredded)
1-2 tbsp lime juice, divided
1 tsp minced garlic
1 tbsp sriracha
1.5 tbsp lemongrass paste
1/2 tsp ground curry
1 tsp ground ginger
1 15-oz can of regular or light #coconut milk (I did light)
5 cups vegetable broth (I always do homemade, today has beetroot in it, so that's why the soup is a bit pink)
Salt to taste
Cilantro, bean sprouts and more sriracha for garnish
Marinated mushrooms on top to make it a little meatier
In a large pot, sauté your shredded cabbage in oil, 1 tbsp lime juice, 1 tsp minced garlic, and dash of pepper. Cook about 2 minutes on medium to medium high. Be sure not to cook all the way. Remove cabbage from pot and set aside.
In the same pot, bring to boil your broth, lemon grass, and the rest of your spices/chili paste. Let is simmer about 10 minutes on medium low, stirring occasionally.
After 10 minutes, add in your sautéed cabbage, 1/2 tbsp or so lime juice, and #coconutmilk. Mix together simmer another 5 to 10 minutes.
Serve in bowls add garnishes and marinated mushrooms (or a protein of your choice).
What I ate and drank today
6 glasses of water
Peanut butter and Thai curry paste sandwich
Piece of babka
7,000+ steps (3.5 miles)