Coconut-Lemon-Napa Soup

Serves: 5
Total Calories: 374
Yield: 16 cups


1 cup chopped green onion
2 cups chopped celery
3 cups chopped mushrooms
6 1/2 cups chopped napa cabbage
2 tablespoons water
1 tablespoon grated ginger root
5 ounces water chestnuts cut into strips
1/2 cup fresh squeezed lemon juice (3 lemons)
1 head garlic minced (2 Tbsp)
1/4 cup soy sauce
8 cups water
8 ounces rice sticks or rice noodles (Py Mai Fun)
14 ounces coconut milk


Steam the green onions, celery, mushrooms, and cabbage in the water in a large soup pot for 5-8 minutes. Stir several times and keep covered between stirrings.

Add the ginger, water chestnuts, lemon juice, garlic, soy sauce, and water, and bring to a boil.

Break up the rice sticks a little as you drop them into the soup so they are easier to stir in. Cook for 3 minutes and lower the heat.

Add the coconut milk and simmer for several minutes. Remove from the heat and cover until ready to serve.

Nutritional Facts:

Serves: 5
Total Calories: 374
Calories from Fat: 40

This Coconut-Lemon-Napa Soup recipe is from the Soup's On! Cookbook. Download this Cookbook today.

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