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Ingredients

  • 7 tablespoons of THC olive oil
  • 4 cups vegetable broth
  • 2 14-ounce can coconut cream
  • ½ cup mango juice
  • 1 stalk fresh lemongrass, peeled and sliced
  • 1 15-ounce can sweet baby corn, drained and chopped
  • 1 8-ounce can sliced water chestnuts, drained
  • ½ cup chopped green onion tops
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh basil
  • 1 ½ tablespoons chopped fresh mint
  • 2 tablespoons curry powder
  • ½ teaspoon powdered ginger
  • 1 tablespoon of Sriracha hot sauce
  • 1-2 tablespoons fresh lime juice
  • 1 teaspoon sesame oil
  • Salt to taste

Directions

  1. In a large saucepan, over low-medium heat, simmer the cannabis oil, vegetable broth, and coconut cream until well combined. Stir frequently.
  2. Slowly add mango juice and lemongrass. Allow to simmer for at least 5 minutes. Do not scorch.
  3. Stir in corn, water chestnuts, green onions, curry powder, garlic, ginger, basil, cilantro, mint, and Sriracha.
  4. Allow soup to simmer for at least 15 minutes, stirring frequently. Be sure not to scorch.
  5. Remove the lemongrass.
  6. Stir in lime juice, sesame oil, and salt to taste.
  7. Add 1 tablespoon of THC olive oil to each individual serving.

Serve immediately. Left over soup can be stored in an air tight container for 3-4 days.

ENJOY!

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photo credit: larry&flo

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