Soup's On! My favorite Recipe of the week....

A photo of Thai Coconut Soup, from which I took my inspiration

Thai cuisine has certain distinct flavours and tastes, such as lemongrass and coconut.  I love Thai cuisine so much, but I recognize that I'm not the best Thai cook so instead of making  subpar authentic Thai dishes, I opt instead to incorporate random Thai flavours into easy dishes that I already know how to make.

Allow me to introduce my favorite Thai-inspired soup: a vegetable soup that is made creamy by the addition of coconut milk.  Who would've known it would taste so darn good?

1 small onion, diced
1 tbsp olive oil
2 celery stalks, chopped
1 medium yam, cubed
1/2 head of cabbage, shredded
2 cups vegetable stock
1/2 cup red lentils
1/2 tsp ground pepper
1 14 oz. can of coconut milk
1 tbsp dried parsley (or 1/4 cup fresh)

In a medium soup pot, saute the onions in the oil until translucent.  Add the celery and saute for about 5 minutes.  Add the yams, cabbage, stock, lentils and pepper.  Bring to a boil and then reduce heat to simmer for 15 to 20 minutes.  Turn off the heat and stir in the coconut oil.  At this point, you can leave the soup as is or blend with an immersion blender.  Sprinkle with parsley and serve immediately.

Have an exotically delicious day!