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Peachy Thai Soup
5 cups bouillon
(Chicken, fish or vegetable; include liquid from cooking shrimp)
When using shrimp cooking liquid, be sure to add bouillon granules!
1 stalk lemon grass -- bottom 6" peeled, cut in 1/2" pieces and crushed
slightly
1/4" slice fresh ginger
1 t. Thai Spice Mix
1 t. Coconut extract
1 cup cooked brown rice
1 cup Chinese cabbage, slivered
2 ripe peaches, peeled and chopped
cilantro leaves, chopped (optional) for garnish
Bring bouillon and seasonings to a boil; simmer gently for 15 minutes.
Remove the lemon grass and ginger; stir in the rice and cabbage and cook an
additional 5 minutes. Remove from the heat; add peaches. Serve warm or
chilled, garnished with chopped cilantro leaves.
For more recipes, refer to the The Healthy Heart Miracle book.
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