Wednesday, May 30, 2012

Thai Coconut Vegetable Soup



I had a hankerin' for some Thai food tonight. Unfortunately, I live in a small town with one small (and inedible) Thai restaurant. In the past, I haven't been super impressed with any DIY Thai recipes, but this one is a winner winner vegan dinner!

Ingredients:
2 T. canola oil
1 onion
1 bell pepper
2 carrots
1 sweet potato
6 oz. mushrooms
1 1/2 c. vegetable broth
1 can lite coconut milk
1 T. fresh ginger, grated
4 cloves garlic, minced
1 T. red curry paste
1 t. coriander
1 t. kosher salt
8 oz. firm organic tofu, cubed
1 small zucchini
1 c. frozen peas
1 T. lime juice
Cilantro or Thai Basil
Green onions

Directions:
1. Wash, peel & dice all your veggies. This goes fast, so you want to have everything ready before you start.
2. In a large pot, saute onion, bell pepper, carrot & sweet potato in oil until not quite tender.
3. Add mushrooms, broth, coconut milk, ginger, garlic, curry paste, coriander & salt. Bring to a boil.
4. Stir in tofu & zucchini. Cook for a few minutes until tofu is heated through.
5. Turn off heat and stir in peas & lime juice. Garnish with cilantro/basil and green onions. Serve with steamed jasmine rice.

2 comments:

Ferne-Clan said...

Love your recipes.....
Jon has one request.... we need a really good bok hogi recipe
please tell me you have the perfect one up your sleeve!

jess said...

Andrea - I do! It's posted as Korean BBQ (Kalbi) from December 2009. You can use the same recipe for bulgogi, just use thinly sliced steak or roast instead of short ribs.