1 medium yellow onion, peeled and diced small
2 cloves garlic, peeled and minced
2 teaspoons minced ginger
2 teaspoons Thai red chili paste, or to taste
1 lime, zest and juice
1 serrano chile, minced (for less heat, remove the seeds)
2 tablespoons low-sodium soy sauce, or to taste
One 14-ounce can lite coconut milk
1 cup Vegetable Stock
3 cups mixed vegetables of your choice, such as edamame, water chestnuts, carrots, broccoli
florets, or sugar snap peas
˝ cup chopped cilantro
2 tablespoons minced mint

1 medium yellow onion, peeled and diced small 2 cloves garlic, peeled and minced 2 teaspoons minced ginger 2 teaspoons Thai red chili paste, or to taste 1 lime, zest and juice 1 serrano chile, minced (for less heat, remove the seeds) 2 tablespoons low-sodium soy sauce, or to taste 1 cup Vegetable Stock 3 cup s mixed vegetables of your choice, such as edamame, water chestnuts, carrots, broccoli 2 tablespoons minced mint

Place the onion in a large saucepan and sauté over medium-high heat for 7 to 8 minutes, or
until the onions are tender and starting to brown. Add water 1 to 2 tablespoons at a time to
keep the onions from sticking to the pan.
Add the garlic, ginger, chili paste, lime zest and juice, and serrano chile and cook for 30
seconds.
Add the soy sauce, coconut milk, vegetable stock, and mixed vegetables, reduce the heat to
medium, and cook for 10 minutes, or until the vegetables are tender.
Stir in the cilantro and mint and serve.