Vegetable Soup with Coconut Milk Recipe

IMG_0577This is my new favorite dish here in the Philippines and I would like to share it with you all. It is a delicious vegetable soup with coconut milk as the soup base, and I cannot begin to describe how tasty this is. Of course, here we use fresh coconut milk squeezed from the flesh of an old coconut, but I have modified the recipe through my host sisters instructions so that anyone can make it. I do not have precise measurements listed, you can just add the amount of veggies you wish to consume. It is not an exact science, but don’t panic, just cut a few things up and toss in the pan.

List of Ingredients:

  1. Butternut squash
  2. Eggplant
  3. String beans
  4. Onions
  5. Garlic
  6. Tomato (small amount)
  7. Bok Choy (the green leafy stuff)
  8. 1-2 cans of coconut milk
  9. Clams/shrimp (optional)
  10. Pepper and salt

IMG_0692Cooking Directions:

Cut up veggies into bite size pieces. Saute garlic, onions, and tomato in a little oil for a few minutes before adding the rest of the veggies – leaving the bok choy for the last two minutes – and cook until medium tender. Add a 1/4 cup of water and clams/shrimp if you choose and boil for 3 minutes. Then add the coconut milk and seasonings and boil for another 3 minutes until everything is cooked through and ready to eat.

It is such an easy recipe and is absolutely great! I hope you try it out and let me know how it goes!

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