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Peachy Thai Soup

5 cups bouillon
(include liquid from cooking shrimp)
1 stalk lemon grass -- bottom 6" peeled, cut in 1/2" pieces and crushed slightly
1/4" slice fresh ginger
1 t. Thai Spice Mix
1 cup light coconut milk
1 cup cooked brown rice or barley
1 cup Chinese cabbage, slivered
2 ripe peaches, peeled and chopped
cilantro leaves, chopped (optional) for garnish

Bring bouillon and seasonings to a boil; simmer gently for 15 minutes. Remove the lemon grass and ginger; stir in the coconut milk, rice and cabbage and cook an additional 5 minutes. Remove from the heat; add peaches. Serve warm or chilled, garnished with chopped cilantro leaves.

4-6 servings

June 8th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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