My Thai

Lentil Coconut Curry Soup - A sensuous delight

Thai inspired - Black lotus rice pilaf with bok choy salad and veggie kabobs

I call this “my” Thai because I am in no way a trained Thai chef, but!, I love Thai food and flavors and so have accommodated many of the parts to come up with what I refer to as Thai - I think you will be happy with the results!

Thai Indigo Lentil Soup

2 cups Indigo or French lentils – sorted and washed, cooked with 4 cups of water and a 2 inch piece of khombu sea vegetable until tender about 45 minutes to one hour

2 cups sliced shitake mushrooms and 1 T sliced garlic (or one can straw mushrooms), sautéed in 1 T coconut oil or grapeseed oil

1 can organic coconut milk 13.5-14oz, unsweetened

Approx. ¼ c Braggs Amino Acids – good substitute for fish sauce

1 T green curry paste – vegan -no shrimp – add more or less depending on how hot and spicy you like it

Add all the above to the cooked lentils and let simmer for 30 minutes or more for the flavors to blend and deepen. Add water if necessary to reach the desired soup thickness. Then add:

½c freshly squeezed lime juice - and let everything sit for at least 20 minutes before serving. Do not boil again once the lime juice has been added. This soup is even better the next day.

Use cilantro sprigs for garnish

Serves 6-8

Black Lotus Rice Pilaf

1/2 c black lotus rice

1 cup brown sweet rice

1/4 c quinoa

1/2 t salt

2 1/2 cups water

Put all the above into a heavy bottom pot with a tight fitting lid and bring to a boil, place on a flame tamer and let simmer for 45-55 minutes with out stirring or taking the lid off.

In the meantime dice 1/2 c of red pepper, 1/2 c yellow pepper, 1/4 cscallions and steam 1 c edamame (shelled)

Dressing: 1 bunch of scallions, 1/4 c umeboshi vinegar, 1/2 to 3/4 c grapeseed oil. Blend until smooth.

When the rice is cooked mix in the freshly chopped veggies and the edamame. Then add the dressing to taste, saving any extra for to use for future salads