Yes. It’s the middle of May, 90 degrees, with I’m pretty sure 150% humidity, and I made SOUP for dinner. Not just any soup. A spicy, Thai soup. I wasn’t sure how my husband was going to respond to this, but after his first bite – he immediately boasted of how much he liked my spicy Thai soup in the middle of summer in Miami. SCORE!!!
I’ve still been on my “I’m trying to go Vegan two or three days a week” kick. Yesterday I did really good! Veggies, fruit, and nuts throughout the day… today I had a couple bites of salmon for lunch. Any Vegans out there that can give me some pointers on how to do this? I would greatly appreciate! I’ve been reading a lot about the health benefits of a plant based diet. I’m so intrigued. I’m just worried I can’t go without butter and half and half (for my coffee). Ridiculous. I know. On to the soup…
This soup has NO meat in it, and could be vegan/gluten free IF I had a fish sauce that was vegan. I suppose you could leave it out if you wanted to or add some meat if you prefer. My hubs wasn’t too terribly happy about another meatless dinner, so I whipped him up a little organic chicken sausage, sliced it up, and put it on top of his soup. Voila! Problem solved! The sky is the limit with this soup… add more to it, or take out what you don’t like. That is the beauty of cooking!
Yields: 4 servings
- 2 – 3 tbsp neutral cooking oil (I used organic canola)
- 1 tbsp garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp Thai red curry paste
- 1 sweet potato, peeled and diced
- 2 – 3 stalks of celery, sliced
- 1/2 cup mushrooms, sliced
- 1/2 cup red bell pepper, sliced and cut in half
- 1 bunch bok choy, washed and sliced thinly
- 32 oz box of organic vegetable stock
- 1 -13 oz can organic coconut milk (empty into a bowl and whisk)
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- salt to taste
- 1 – 8oz package pasta (I used an organic rice pasta)
- Garnish with cilantro, lemon/lime, and red onion
- Prepare all of the veggies and things you want to garnish with so that it’s ready when needed.
- In a Dutch oven heat the oil on medium heat. Add the onion, garlic, celery, and ginger and saute for 2 – 3 minutes. Next, add the Thai red curry. Stir it well and let it cook for another 2 minutes.
- Add the sweet potato and stock. Bring to a boil over medium-high heat, then reduce to a simmer for 5 – 7 minutes, or until the potatoes are soft.
- While the potatoes are cooking, bring another pot of water to a boil and cook your pasta.
- Once the potatoes are tender, add the coconut milk, bok choy, mushrooms, bell pepper, fish sauce, and brown sugar to the pot. Stir well and let this simmer for another 10 minutes. Add the pasta and season to taste with salt. Stir everything together really well once more.
- Ladle the veggies and noodles into bowls. Garnish with chopped cilantro, sliced onion, and a lime wedge.