Jodie's Thai Vegetable Soup

Thai Vegetable Soup - Jodie P.

• 1 litre box of chicken broth
• 1 can (398 mL) of coconut milk
• water (desired amount)
• 2 cloves garlic
• 1 tbsp oil
• 1 spaghetti squash
• 1 red pepper
• 1 yellow pepper
• 1-2 cups sliced carrots
• 1 cup sliced celery
• 2 tsp lime juice
• 1-2 tsp garlic chili pepper sauce (more or less as desired)

1. Slice spaghetti squash in half and place upside down on a plate or microwave safe dish with 2 tbsp of water. Cook in microwave 20 minutes or until down.

1. In a large pot, add oil and minced garlic and cook on medium high for only a couple of minutes.

3. Add chicken broth, coconut milk, lime juice, and Thai chili pepper sauce.

4. Add sliced red and yellow peppers, carrots and celery.

5. Spoon out spaghetti squash - when it's cooked it resembles spaghetti noodles.

6. Add the desired amount of water and bring to a boil. Simmer for a short time and serve.

If desired, chicken can be added to this soup. I usually serve it with cornbread or garlic bread.