Quickie Thai Coconut Soup for Dinner…

I usually have the same thing to eat…different variations, but the same idea. I have a big salad and add a cooked vegetable item…usually brussle sprouts (I was one of the only children in the world who actually looooved brussels growing up!) these days, but sometimes I cook some squash or yam if I feel like I need something more dense…lately I’ll add some quinoa if I want to go that way. I’ve been reading a bunch of posts of people on FB who are trying out vegan eating, or dabbling a bit in letting go of meat on occasion…I remember years ago I met a woman who was vegan and I thought “there is NO WAY I could be vegan…what would I eat?”…it’s been 6 1/2 years since I started eating vegan (varying degrees of raw and cooked) and I can’t believe I ever wondered what I would eat…the bigger question is what was I eating back then that I thought I could never live without??!!!

Anyhow, I seem to be craving spicy soup lately…specially today, 2nd day of double in the yoga room and I needed liquid and vegetables and spicy!! I was going to make a version of Korean Pho, but it ended up as a Thai coconut soup instead

 

Homemade Thai Coconut soup:

Sautee some onion and ginger with a little olive oil in a big pot (I used 1/2 an onion and about a half a thumb of ginger). (I start with olive oil but do most of the cooking (can you believe I’m posting about COOKING…? I’m going to write another post about this topic…me cooking) with water to keep it from burning…

Add whatever kind of spice you like here. I used Thai green curry paste…quite a bit of it…to my desired flavour.

I then added sliced mushrooms, a little more water, and cooked a bit more.

Then came the vegetable broth (just about a cup) and another cup and a half or so of water. Then came the coconut milk-about 3/4 of a can. I stirred it all together, let it simmer, added some Bragg’s for salt.

Then I popped the sliced veggies into it to cook a bit (sliced carrots, chopped baby bok choi, and big-ish pieces of green cabbage). I let it cook for as long as it took me to clean up the mess I made in preparing it. I had some brown rice vermicelli soup noodles that I had in hot water getting soft…put them in the bowl, added the soup, topped with hot sauce, chopped cilantro and basil and beansprouts. Fab. Maybe it needed a little squeeze of lime…next time.

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