7 tablespoons of THC olive oil
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
Fresh juice from ½ lime
1 teaspoon sesame oil
Salt
Gently simmer the cannabis in a heavy pot for 10 minutes. Stir frequently. Slowly add mango juice and lemongrass and let it summer for 5 minutes.
Add corn, water chestnuts, green onions, basil, cilantro, mint, curry powder, garlic, ginger and Sriracha sauce. Let it simmer for 15 minutes, stirring frequently.
Finish with lime juice, sesame oil and a pinch of salt. Remove the lemongrass before serving.
Serve the dish in small bowls, adding a tablespoon of THC olive oil to each bowl.
Find it online: https://theweedscene.com/cannabis-infused-thai-vegan-soup/