Coconut Vegetable Soup

INGREDIENTS
2 shallots, minced
2 cloves garlic, minced
1 tablespoon minced gingerroot
1/4 teaspoon crushed red pepper flakes
2 tablespoons peanut oil
1 carrot, julienned
1 medium zucchini, julienned
1 1/2 cups napa cabbage, shredded
1 celery rib, finely sliced
4 cups chicken stock
6 ounces unsweetened coconut milk
1 stalk lemongrass, trimmed,pounded,and finely chopped
1/2 teaspoon turmeric
salt (to taste)
2 1/2 cups fresh bean sprouts
fried red onion flakes (for garnish; optional)
lemon wedges (for garnish; optional)


PREPARATION:
Heat oil in a saucepan; add shallots, garlic, ginger, and crushed red peppers and cook until it becomes aromatic.

Add the carrots, zucchini, cabbage, and celery, stirring it up to coat veggies with spices.

Add the stock, coconut milk, lemongrass and turmeric.

Simmer soup, uncovered, on low heat, for 15-20 minutes, or until vegetables are cooked to your liking.

To serve, place a small handful of bean sprouts in the bottom of each bowl.

Top bean sprouts with soup, and garnish with onion flakes, and serve with a squeeze of lemon wedge.
Serves 4.