I love soup! Hubby is not such a fan of it, so I am glad I was able to make it at work where I know people will appreciate it and eat it all! I created this recipe actually for a gluten free cooking class I am going to teach, and this was the test. After looking all over online for a decent Thai vegetable soup recipe, and not really finding one, I took ideas from at least three different recipes, combined them together and came up with this soup. The great thing about soups, too, unlike baking and some other forms of cooking, you can experiment with it and keep adding things as you go. If it needs more flavoring, just add it. If you've added too much salt, add more water. Done. This soup turned out so deliciously! I think everyone had at least two bowls of it and there was quite a bit left over for everyone to take home.
The list of ingredients may look large and a bit intimidating, but don't let that fool you. It is a little heavy on the prep (chopping and preparing veggies), but once that is all done, the soup comes together very quickly. I loved the coconut milk element in the soup and would love to try more soups with coconut milk in them, especially as spring turns into summer. It just reminds me of tropical places. Although I did make a tomato basil soup once with coconut milk in it and it was strangely delicious! Also, Hubby and I bought tropical fruit pops at Whole Foods a month or so ago that included coconut milk, shredded coconut, mango, pineapple etc. I really want to make those at home this summer and sweeten them with agave, rather than sugar. But damn were they tasty. I've just got to find somewhere to buy those fruit pop molds!
Thai Vegetables Soup:
|I love the creaminess of the coconut milk & |
the freshness of the basil! So good!
Serves 4-6 as a meal
2 tablespoons olive oil
2 medium onions, small diced, about 3 cups
1 jalapeno, minced
4 cloves garlic, minced, about 2 tablespoons
1 tablespoon minced ginger
1 tablespoon minced lemon grass
12 cups filtered water
4 medium yams, peeled and medium diced
5-6 tablespoons Better Than Boullion, No-Chicken Flavor
3 carrots, peeled and julienned
1/2 cup sugar snap peas, tough ends trimmed
4 scallions, white and green ends separated
3 1/2 cups kale, ribs removed and leaves sliced (about 1 small bunch)
1/2 - 1 full can coconut milk
1 tablespoon red curry paste
sea salt and black pepper to taste
cayenne pepper to taste
2 tablespoons lime juice
1 tablespoon minced cilantro
6 leaves basil, chiffonadded
1. In a large stock pot, heat the olive oil over medium-high heat. Add the onions, garlic and ginger. Saute for 2-3 minutes or until fragrant.
2. Add the filtered water, sweet potatoes, boullion, sea salt and black pepper. Bring to a boil and cook just until the potatoes are barely tender.
3. Add the carrots, peas and white parts of the scallions, cooking for about 2 minutes. Add the kale and continue cooking for another minute.
4. Remove the pot from heat and stir in the coconut milk, lime juice and cilantro. Stir to combine. Season to taste with sea salt, black pepper and cayenne pepper if desired.
5. Serve immediately with the chiffonnaded basil on top. So delicious!