Posted by on Dec 16, 2012 in | One Comment

When my boyfriend fiance and I began dating he was a vegetarian.  But then I hassled him so much about not eating meat that he began eating chicken and fish.  Now he eats meat, and I want to be a vegetarian.  I’m pretty sure this is what karma means.  No wonder they say it’s a bitch, because I was one.  And now am paying for it.

I am the cook around the house, though, so at least have control over our at-home meals.  I am happy eating oatmeal for dinner but my man wants some man food so he can be a beef cake and achieve his fitness goals of not getting beat up by his woman.  How to cook light and healthy for me, but also filling and hearty for him is our current dinner challenge.

With a soup like this, we are both happy.

It comes together in two stages so you can prepare the first stage in advance if you happen to be short on time or an hour seems unrealistic on a busy weeknight.

To make the flavorful broth, simply simmer ginger, cilantro, lime zest, a small green chili, and soy sauce in vegetable broth for about 45 minutes.  Then strain broth into a large soup pot, add coconut milk and whatever vegetables you like then simmer until vegetables are cooked, less than 20 minutes.

I used sweet potato, mushrooms, broccoli, snow peas, tomatoes, baby corn, tofu, and rice then topped with cilantro, basil, and an extra squeeze of lime.  This soup is a great way to use spare vegetables.

Thai Vegetable Soup

For broth:

4 cups of vegetable broth

1 leek, cleaned and chopped -or- 4 chopped scallions

1 serrano chili, stemmed, partially seeded, and cut in half

1 1″ piece fresh ginger, cut into coins

4 sprigs of cilantro

1 tablespoon soy sauce

zest of 1 lime

For soup:

1 can full fat Organic unsweetened Thai coconut milk

1-2 cups sweet potato, peeled and cut into bite-sized pieces

1 cup broccoli florets

1 cup cremini or button mushrooms, cleaned with a wet paper towel, stemmed, and cut in half

1 cup baby corn

1 tomato, seeded and sliced into thin strips

1 cup snow peas, sliced in half on the bias

1 cup drained and cubed tofu

1 cup brown rice or quinoa (optional)

additional soy sauce for seasoning

cilantro, basil, and lime wedges to garnish

For broth:  Place vegetable broth, leek or scallion, chili, ginger, cilantro, soy sauce, and lime zest in medium pot over medium-high heat and bring to a simmer.  Reduce heat, cover, and simmer for 45 minutes.  Remove lid and allow broth to cool slightly.  Strain into a large soup pot and throw away the solids.

For soup:  Add coconut milk and firmer vegetables, such as sweet potato, broccoli, and mushrooms, and allow to simmer for 10 minutes.  Add additional vegetables, rice, tofu, and soy and simmer an additional 5 minutes, until all vegetables are tender.  Adjust the taste with soy sauce, lime juice, and sriracha, if desired.  Garnish with cilantro, basil, and lime wedges.

1 Comment

  1. Nicole
    April 24, 2013

    Yummmmmm

    Reply

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