![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqUrZMSvCzrn5UFDtM0WkCMfhwc3H-WHILgknmqT32rkgpBUzEtFQRSGX3knSYUxZalJJ1_gqwTSbyH4P9pkV21zOu4UdnNUD4Y_ciElekX0c1fMNuaoICxx71R6ezaSONwsvXrP55ZaR/s200/FullSizeRender+%25283%2529.jpg)
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I've been eating this a lot (A LOT) lately. With my son now in real school (aka Kindergarten) and both kids in sports activities, my crazy life has one speed: hair-on-fire fast. This soup is about as simple as it gets and it's *fast*. Win-win.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG9vxjgA_9CgApSRU5tC44A4VFIgK5P771iRSZUF2PUTPLIMrfO1T7mB1y1cBWdi3PM5rRQ5WQ-xFmSJGxNUDtyuqFVAJ53DUr3sUR7FBNQPr9_yRp9aZIzhH47wB-ozyiNrXEqt3823ex/s200/FullSizeRender+%25281%2529.jpg)
2-4 c. sliced veg (shiitake, red peppers, pak choy, kale, etc)
1/2 c. kimchi*
1 can lite coconut milk
1/2 can water
salt to taste
1 lime, juiced
Technique
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHq_sKlD4DtRS8UDYihH3KJGnxnyfiRIFf62P_sXPtdagE4gi_klCGXyYZ1uWZn6CfKHcGpLTPciQVWLCkePoopT8W-FMqXkeVudjBDtkLLtgAoUTn6jihcfXZxKjl4YvF6F4vEweyy-qe/s200/FullSizeRender+%25282%2529.jpg)
Cover, cook on medium-high for about 5 minutes. Then remove the lid, and cook an additional 10 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2NGJneNBERjhTcvC96wfaUhQOiumkZxvxU7mQmeHdIiVIrguSDP1PcsLUvoPYHRUsmHK-LB5nWwpyMGxzvyiOxPeI3Tejuyn_Kr5jWrPEi_YBhekf30ra_PVo9fCuMFbEpmSKPjSN-ua5/s200/FullSizeRender+%25284%2529.jpg)
HOW EASY WAS THAT?!?
*note: I ferment my own kimchi (between the hours of midnight and 6a, to be sure), but any delicious kimchi you favor will work great in this recipe.
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