|Here, I added bean thread noodles, optional|
This Thai-Style Coconut Soup tastes close to authentic yet it's vegan and there's no need to run to the asian market. It's easy. Unfortunately, my boys H-A-T-E mushrooms and aren't fans of coconut ... which is a disappointment but all the more for me :).
|Browned tofu with soysauce|
This soup is great with my homemade spring rolls (another recipe I've been meaning to post) but if served as a main course, I like to add in a nest of bean thread noodles for a more hearty consistency. It's up to you.
|Thinly sliced mushrooms, red onion and shaved carrot|
Adapted from Vegan Planet cookbook by Robin Robertson
Serves 4 or double for a larger batch
1/2 lb. tofu
2 tablespoons peanut oil
3 shallots very finely minced
2 cups white or baby bella mushrooms, sliced thin
2 cups packed baby spinach
3 cups vegetable stock
1 1/2 tablespoons fresh ginger, peeled and finely minced
3 tablespoons tamari or soy sauce
1 tablespoon packed brown sugar
1 teaspoon asian chili paste (optional)
1 14-ounce can unsweetened coconut milk
Juice and zest of one lime
2 tablespoons fresh lemon juice
Handful of chopped cilantro, for garnish
1/2 cup red onion, sliced thin
1 large carrot, peeled and shaved
Thinly sliced Napa cabbage or bok choy
Handful of bean thread noodles and/or ️Bean sprouts (add last with the spinach)
1. Place shallots and ginger in a food processor and process until finely minced. If a food processor is unavailable or too big to get out for such a small request, be sure to get the shallots and ginger finely minced using your chopping knife until it is almost a paste.
3. Add remaining oil to a large stock pot and place over medium heat. Sauté shallots and ginger; stirring for about 3 minutes. When tender, add the mushrooms and any other hearty vegetables you desire (except spinach), and sauté for another 3 minutes. Add the vegetable stock, remaining tamari, sugar, and chili paste and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally.
4. Add the coconut, tofu, lime juice and zest, and lemon juice and simmer 5 minutes. Remove from heat and add spinach and bean thread noodles, cover and let sit 5-10 minutes. Serve hot and garnish with cilantro.