Today it is rainy as all get out in Georgia (I’ve picked up a few new southern sayings since I have been living here, see?!). Buckets of water are pouring down from the sky and as my husband and I both have the day off, we are celebrating by snuggling inside with our adorable fur babies. If the weather is similar in your neck of the woods, or if you are looking for a way to escape during this Easter weekend, why not live it up with a little allergen-free tropical coconut soup?! This delicious concoction is Chris’ creation. He whipped this up this week and I have plans for making it again soon (…like very soon, maybe now…). Enjoy this taste of the tropics! Instead of floating away in all of this rain we will be thinking of palm trees, white sand and umbrella drinks and hoping you get to do the same this weekend! Happy Friday!
Allergen-Free Tropical Coconut Soup
5 Basil leaves, chopped
3 cloves garlic, minced
3 large oyster mushrooms, chopped
sea salt
black pepper
1 tsp. sesame oil
1 can coconut milk
Splash of rice milk (or other allergen-free milk)
2 cups water
1. Add coconut milk,water, garlic, salt and pepper (to taste) to sauce pan and simmer on low for 10-15 minutes
2. Slowly add the basil and mix well , simmer on low for around 3 minutes
3. Add mushrooms and splash of rice milk to thin out the soup and mix well
4. Raise to high heat until liquid starts to bubble then lower heat and cover for 10 minutes.
More Allergen-free recipes from Freedom Friday: Summertime Vegan Shredded BBQ Sammies
North African Spicy Rice Salad
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Photo: Kate Coffey
