Thai Coconut Soup

The kitchen is done. Okay, I still need to put on some knobs and put things away...and someday I'll decide on a backsplash... But yeah! Kitchen done.

Lets cook baby.

My favorite soup is Amy's Thai Coconut, Tom Kha Phak. But it's a bit expensive and it's the one they run out of first. Every. Single. Time. And there is no sharing. It's a small can.

So...my grocery store had a sale on mushrooms and this just happened. Omg, I may never have to buy Amy's again. But I probably will.

Thai Coconut Soup

1 lb cubed butternut squash
      or sweet potatoes
3 pints assorted sliced mushrooms, I used white, and baby bella.
1 cup sliced carrots
8 oz spinach
1 large onion
1 tbsp minced garlic
1 can coconut milk
3 tbsp tahini
3 tbsp Persian Lime Olive Oil
1 tbsp Toasted Sesame Oil with Garlic Ginger
black pepper
red pepper flake

Slice the onion into thin pieces. In a large pan with high sides toss the Persian Lime Olive Oil with the onions on medium heat.

If using frozen squash/potatoes and carrots, add them now. If you are using fresh, Add them to a pan with an inch or two of water and a pinch of salt. Put a lid on it and let boil for about 6-10 minutes, or until fork tender.

Over medium heat, sweat the onions and the garlic for a few minutes. Add the mushrooms and break them up with a spoon. Saute for about 10 minutes. Stir occasionally until they are reduced to about half their volume. Add the spinach, Sesame Oil and tahini; stir to coat. Cook for 2-3 minutes.

Add the rest of the veggies if you haven't already and the can of coconut milk. Add the black pepper and red pepper flake. I put in almost a teaspoon of black pepper and just a few shakes of red pepper flake.

Let simmer for up to 10 minutes. And serve.

And a peek at the kitchen!