Quick and Easy Thai Vegetable Stew-Forks over Knives Cookbook

Serves 4

1 medium yellow onion, peeled and diced small
2 cloves garlic, peeled and minced
2 teaspoons grated ginger (I used 1/4 tsp. ground ginger)
2 teaspoons Thai red chili paste, or to taste (I omitted this)
Zest and juice of 1 lime
1 Serrano chile, minced (for less heat, remove the seeds-I omitted this as well)
2 tablespoons low-sodium soy sauce, or to taste
One 14-ounce can lite coconut milk
1 cup Vegetable broth
3 cups mixed vegetables of your choice, such as edamame, water chestnuts, carrots, broccoli, or sugar snap peas. I added all of these along with some sliced mushrooms.
1/2 cup chopped cilantro
2 tablespoons minced mint

Place the onion in a large saucepan and sauté over medium-high heat for 7 to 8 minutes, or until the onion is tender and starting to brown.  Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan.  Add the garlic, ginger, chili paste, lime zest and juice, and Serrano chile and cook for 30 seconds.  Add the soy sauce, coconut milk, vegetable broth, and mixed vegetables, reduce heat to medium, and cook for 10 minutes, or until the vegetables are tender.  Stir in the cilantro and mint and serve. 
This was really good!  Easy to make and tasted great.  I served this with whole wheat saltines.