Digital Dinner Club No. 4
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TOM KHA HED (Thai coconut soup with mushrooms)
Two large dinner portions or 4-6 appetizer sized portions
INGREDIENTS
+ 2 Tbsp coconut oil
+ 2 bunches of scallions
+ 1 in. piece of fresh ginger
+ 1Tbsp curry powder
+ pinch of chili (cayenne, flakes, hot sauce etc.)
+ 22 oz. Brodo Seaweed Mushroom Broth
+ 12 oz. can unsweetened coconut milk
+ 1 sachet House of Waris Immunity One blend
+ ½ cup sliced white onion
+ 1 cup cremini or button mushrooms
+ 1 red bell pepper
+ ½ bunch fresh cilantro
DIRECTIONS
+ Finely chop scallions and separate tops, middle, and bottoms. Set aside.
+ Combine coconut oil, ginger, and scallion whites in a sauce pan over medium heat, and sweat for 2 minutes
+ Add curry powder and chili, cook for another 2 minutes
+ Add broth, coconut milk and House of Waris Immunity One sachet. Bring to a
boil, reduce to a simmer
+ Add onion, scallion middles, mushrooms and peppers, cook until just tender
(approximately 5-minutes)
+ Garnish with cilantro, scallion tops, and chili oil
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