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This soup, otherwise known in Thailand as Tom Kha, gets its name from tom, meaning soup, and kha, meaning “galangal,” a type of aromatic root vegetable. Make this quick and easy Thai classic at home, fragrant with herbs and spices, for dinner tonight.
Remove tough outer leaves from lemongrass; trim base and top of stalk, and finely chop tender core. Set aside.
Heat coconut oil in large high-sided saucepan; cook garlic, ginger and lemongrass for 1 to 2 minutes or until fragrant. Add onion, mushrooms and bell pepper; cook for 2 to 4 minutes or until softened.
In large bowl, whisk together 4 1/2 cups water, Maggi powdered coconut milk, Maggi Bouillon, chili paste and fish sauce; pour over vegetables. Bring to boil; reduce heat and simmer for 15 minutes.
Spoon into bowls. Garnish with cilantro, basil and green onions.
Mix together any leftover soup with mashed potatoes the next day for a uniquely delicious side dish.