1.5 cups diced onions
4 peeled medium potatoes – cut into fourths, then sliced into 1/4 inch thick slices
1/2 cabbage thinly sliced (6-8 cups)
4 large garlic cloves, smashed and diced
2 Tablespoons diced or grated fresh ginger
4 stalks lemon grass, cut into 4-6 inch pieces
2 new Mexican chile peppers or jalapeno
4 cups vegetable broth
4 cups water
1.5 cans coconut milk
1/3 cup key lime juice
2 teaspoons cumin powder
1 Tablespoon smoked paprika
1/4-1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 teaspoons salt (additional/or to taste)
2 Tablespoons liquid aminos or soy sauce
4 cups water
2 cups Jasmine rice
1 teaspoon salt
1 large smashed garlic clove
1/4 cup wakame (dried seaweed)
Turn pressure cooker to saute setting, and heat 2 T. water. When heated, add onions and saute. Add ginger, garlic, chili, and lemon grass. Saute for 2-3 minutes. Add potatoes and cabbage and stir a couple of times as they begin to soften.
Add broth, water, and coconut milk, salt and pepper.
Place lid on pressure cooker and cook for 4 minutes.
While this cooks, prepare rice (below)
Remove lid and add cumin, key lime juice, paprika, liquid aminos, cayenne, and additional salt to taste. Remove lemongrass stalks prior to serving.
Add water to saucepan and begin to heat. Add 1 teaspoon salt, smashed garlic, rices and wakame.
Bring to a boil. Allow to boil for 1 minute. Stir, then cover with lid, and turn heat to lowest setting. Cook without disturbing for 20 minutes.
Remove lid, allow to sit for 5 minutes before fluffing.
Place rice in the bottom of the bowl, cover with soup and serve.