Today is a positively gross day. The temperature has hung in the mid-40’s and it is pouring rain. All plans of productivity have basically been halted…don’t get me wrong – there are about a million other things I need to be doing right now other than: Couch. TV. Knitting. Studying. Web-Surfing.
But then I got hungry. And there was no way I was going out. I decided I better whip something up from my pantry/fridge/freezer stash. Because it has actually grown to a bit out of control. And I wanted something warm. Soup.
I was thinking about the yummy coconut broth soup with veggies that I get sometimes at the Thai place. It’s full of tons of vegetables, and big cubes of Tofu. Confession time: I don’t really love or even like tofu. It’s okay. When it’s cooked right, it’s even kind of awesome. But when it’s cooked wrong, it’s terribly wrong. It’s totally a texture thing for me.
So, that settled it. Coconut Thai Vegetable Soup, sans Tofu. I didn’t take a ton of pictures while I was making, it because I wasn’t totally sure it would turn out eatable, mainly because most of the recipes online had a ton of ingredients that I wasn’t including. But, it is actually pretty awesome. Even in an I’d make this again kind of way…so I am sharing.
Rainy Day Coconut [Thai] Vegetable Soup [Vegan. Gluten Free.]
- Seasonal veggies of choice (today I used what I had on hand – kale, broccoli, cherry tomatoes (halved), shredded carrots, edamame) …I think mushrooms would have been awesome too
- 3 cloves of garlic, roughly chopped
- Juice and zest of one small lime
- 3 cups of vegetable broth or 3 cups of water + 1 pinch of salt
- 1 can full fat coconut milk (shake well before opening the can) (my can was 13.88 oz)
- 2 tablespoons tamari (or soy sauce – if gluten is not a problem for you)
- A pinch of ground ginger
- Sriracha (or other hot sauce) to taste
- 1 tablespoon chili powder or smoky paprika
- Cilantro to taste – either top each bowl to persons liking, or stir into soup
- Add your veggies, garlic, zest and lime juice to a medium – large size soup pot
- Heat until the veggies start to steam (a lot of mine were frozen, so I heated until it took the chill off)
- When veggies begin to put out a good bit of steam, add the vegetable broth or water+salt
- Cook, stirring frequently, until veggies are steamed but not mushy – the greens will be bright green
- Add coconut milk, tamari (or soy sauce), ginger, sriracha (or other hot sauce), chili powder (or paprika), and cilantro (if adding to soup), stirring to combine
- Once heated throughout, taste and adjust seasonings to your liking
- Serve warm, optionally topped with cilantro
- Store leftovers in an airtight container in the fridge
How’s the weather in your neck of the woods?