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Rainy Day Coconut [Thai] Vegetable Soup [Vegan. Gluten Free.]

by Chelsea @ Make Real Food on April 28, 2013, 10 comments

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.

Beyond the coconut milk and lime/something tart, the recipe is pretty flexible, so feel free to substitute and make it to your taste.  You could even add meat, if that’s your style.2013-04-28_12-38-23_895-1-1

Rainy Day Coconut [Thai] Vegetable Soup [Vegan. Gluten Free.]

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Ingredients:

  • 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

Make It:

  1. Add your veggies, garlic, zest and lime juice to a medium – large size soup pot
  2. Heat until the veggies start to steam (a lot of mine were frozen, so I heated until it took the chill off)
  3. When veggies begin to put out a good bit of steam, add the vegetable broth or water+salt
  4. Cook, stirring frequently, until veggies are steamed but not mushy – the greens will be bright green
  5. 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
  6. Once heated throughout, taste and adjust seasonings to your liking
  7. Serve warm, optionally topped with cilantro
  8. Store leftovers in an airtight container in the fridge

How’s the weather in your neck of the woods?  

-Chelsea

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10 thoughts on “Rainy Day Coconut [Thai] Vegetable Soup [Vegan. Gluten Free.]

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