Milky mix of vegetables and broth gets a marijuana boost in this make-at-home meal.
The more we study the cannabis plant, the more we learn about how they react to plants and chemicals found elsewhere in nature. Experimenting with ways to make them intersect can produce truly delicious results.
This at-home soup is very much inspired by the milky, bright and sour delight that is Thai Tom Kha soup, one of my favorite things to eat. But it’s a bit more herbaceous and not just from the addition of cannabis.
Lemongrass coconut soup
Serves 4 with leftovers; estimated THC per serving: 7mg
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4 cups vegetable broth (mine was homemade, more on that below)
1 cup coconut milk
* ½ ounce infused coconut oil
1 tablespoon mushroom bullion
1 teaspoon turmeric
¼ pound ginger, sliced
5-6 Thai basil leaves
2 birds eye chilis
3 stalks lemongrass, cut into segments
1 cup cherry tomatoes
1 cup diced yam
Half an onion, sliced
1 packet enoki mushrooms
1-2 chopped scallions for garnish
Cilantro chopped for garnish
Red chili flakes for garnish
If you want to make your own broth, you’ll need to start there. I save vegetable scraps from prep that would normally be discarded and place them in a strong zip-lock bag. When it’s time to make my broth, I simply fill up a pot with the scraps, top with water, add salt and some other appropriate seasonings. In one hour, you have a fantastic vegetable broth base that you can use for plenty of yummy things.
Next, heat your broth and add the mushroom bouillon, basil, chilis, lemongrass, turmeric and ginger. Simmer for 20 minutes. Skim three-quarters of the lemongrass and ginger chunks so you won’t be fighting…