Total Calories: 374
Yield: 16 cups
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.
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