Cannabis-Infused Thai Vegan Soup

Ingredients

• 2 (14-ounce) cans 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
• 1½ tablespoons chopped fresh mint
• 2 tablespoons curry powder
• ½ teaspoon powdered ginger
• 1 tablespoon Sriracha
• Juice of ½ lime
• 1 teaspoon sesame oil
• Salt to taste
• Optional: food-grade cannabis-infused olive oil of known strength, measured for each bowl

Instructions

1. 1

   Simmer the coconut cream

   Bring the coconut cream to a gentle simmer in a heavy pot. Stir often and cook for about 10 minutes. Stir in the mango juice and sliced lemongrass and simmer gently for 5 minutes.

2. 2

   Cook the vegetables and curry

   Add the baby corn, water chestnuts, green onion tops, cilantro, basil, mint, curry powder, ginger and Sriracha. Simmer for about 15 minutes, stirring regularly.

3. 3

   Add lime and remove the lemongrass

   Stir in the lime juice and sesame oil, then season with salt. Fish out the tough lemongrass pieces.

4. 4

   Serve the soup in small bowls

   Divide the soup into small bowls. Leave the soup plain unless the person serving can measure the infused olive oil and knows its strength. If using it, measure each bowl separately and identify which bowls contain it.