Thai Coconut Milk Soup with Rice

Enjoy this delicately flavored freeze-dried coconut milk soup with rice at the office, in your dorm, or sitting by a campfire.

Servings: 2 cups

Total Time: 12mins

Ingredients:

• ½ cup powdered coconut milk
• 1½ tbsp bouillon granules)
• 1 tsp powdered soy sauce
• ½ tsp brown sugar
• 2 tsp cornstarch
• ½ tsp dried basil
• ½ tsp ground ginger
• ⅛ tsp ground garlic
• A pinch of ground cayenne
• ⅕ tsp lime powdered juice crystals powder
• ¼ cup chopped freeze-dried mushrooms
• 1 tbsp freeze-dried scallions  
• 2 tbsp freeze-dried peas
• ¼ cup instant 1-minute rice
• 1¾ cups boiling water (divided)

Directions:

Add the powdered coconut milk, bouillon granules, powdered soy sauce, brown sugar, cornstarch, dried basil, powdered ginger, ground garlic, cayenne, lime juice crystals, freeze-dried mushroom, freeze-dried scallions, freeze-dried peas, and instant rice to a jar or a 1-quart ziplock bag.

Stir or massage the ingredients until combined evenly.

Add the mixture to a 2+ cup capacity mug or bowl.

Pour in half of the boiling water, and stir thoroughly until lump-free. Pour in the remaining boiling water and stir.

Cover and set aside for 8-10 minutes to soften.