5 cups bouillon
(include liquid from cooking shrimp)
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 cup light coconut milk
1 cup cooked brown rice or barley
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 coconut milk, rice and cabbage and cook an additional 5 minutes. Remove from the heat; add peaches. Serve warm or chilled, garnished with chopped cilantro leaves.
4-6 servings
