Thai Coconut Soup

I wish this soup ended up looking just a little bit prettier, because it was GO00OD, but hey what can ya do. Started with half a red onion, four cloves of garlic, and a couple tablespoons of chopped ginger simmering in a quart of vegetable stock. After about 10 or 15 minutes, added in the red pepper and mushrooms. Let those cook for another 10 minutes.

When the peppers and mushrooms were starting to get a little tender, I added a can of coconut milk, 2 tablespoons of fish sauce, and some sriracha (as much as you want). At the last minute I threw in the fresh spinach, and let it simmer for a few.

  

Serve with chopped green onion, cilantro, lime, and more sriracha if you’re feelin’ it!