Try this gluten free veggie packed variation of a classic Thai dish.
1 teaspoon Olive Oil1/4 head Green Cabbage
4 ribs Celery
2 medium Carrots
1/2 Sweet Yellow Onion
2 cloves fresh Garlic
2 stalks Lemongrass
Knob of fresh Galangal
1/4 bunch fresh Cilantro
1 pouch Massel Brand Liquid Stock (Chicken Flavor)
4 Cups Water
1 can full fat Coconut Milk
Dash of Bragg's Liquid Aminos
1 Jalapeno Pepper (or other hot pepper of choice)
Lime juice (add at the end)
Additional Cilantro (for garnish)
Cooked Jasmine Rice (optional, for ladling soup over)
Begin by washing and finely chopping cabbage, celery, carrot, onion, jalapeno pepper and garlic. Set aside. Remove outer woody two layers from lemongrass and chop into 2-inch chunks. Next rough chop Galangal into large peices. The lemongrass and galangal will add depth of flavor to soup but are not meant to be eaten so you can remove them before service if desired.
Heat up oil over medium heat and add all vegetables and aromatics including galangal and lemongrass. Saute just until garlic begins to brown and then add water and liquid stock concentrate. Next add coconut milk, liquid aminos and finely chopped cilantro. Reduce heat to simmer and cover pot. Allow to simmer covered for 20-30 minutes. During this time you can make some rice, if desired. Turn off heat, stir soup and taste test for seasoning level. If you want it saltier, add a bit more Bragg's. If you want it less salty, add a little more water. Ladle soup in bowls over rice and garnish with a squeeze of fresh lime and additional cilantro.