Thai {inspired} Coconut Soup

A few months back we had a girls night that started with dinner at Veit Thai, then of course followed by drinks. Ever since, I keep thinking of Thai and the spicy, sweet combinations.  Then at one of our local time bank* meetings, my friend fed me shared with me more of those wonderful spiciness. So here I am trying to come up with a dish that can satisfy the craving.

And if you are reading this Grace, we need to go back! 

So here is my take on a Thai inspired Coconut Soup, with sweet potatoes and mushrooms.

1 sweet potato
1 small eggplant
8-10 shiitake mushrooms, sliced
3 cloves of garlic, minced
1 qt Vegetable Broth
1 can Coconut Milk
2 jalapenos, minced
1 stalk of lemongrass, sliced thin
1 tbsp fish sauce
1 green onion, sliced
1 tsp curry powder
1/2 tsp crushed red pepper
1 cup cilantro, chopped
Sriracha to taste

Chop the sweet potato, eggplant and slice mushrooms, add to stock pot. Cook just to soften in about 1 tbsp each coconut oil and olive oil. Once soft, add the broth and milk. Bring to a simmer.

Add all remaining ingredients, up to the cilantro. Let simmer. Add the cilantro and add sriracha to taste. 

Eat it alone, or serve over rice or rice noodles.

*I am part of our local time bank, York County Time Bank. We currently have close to 70 active members and growing. We are a new bank, but if you are local and interested you should check it out! Or if you are interested in finding out more information or to see if there is a time bank in your community you can check it out here at hOurworld or at TimeBanks USA.

{Recipe shared on Easy Green Mama, Gluten Free Linky for August 27, 2013}