>> Tuesday, April 27, 2010
Remember way back last week when we wrote about our lavish weekend dinner in? We made roasted pears with brie and a tasty cashew chili noodle stir-fry. But we needed something else, so we quickly whipped up this soup with ingredients from the other dishes and some stray mushrooms we had in the refrigerator. The key word is quickly, because this soup is as easy as chopping, plopping, heating, and stirring.
It's ready in no time at all!
It's vegan, too. So, that's always a plus. The coconut milk gives the soup a creamy texture and decadent flavor. And for those of you who don't like cilantro (sorry! lately that seems to be many of you!), this dish may not be your favorite. To make the broth aromatic, we used a pack of Thai spices, which included a hefty serving of cilantro, as well as lemongrass, Thai basil, and extra garlic.
What you'll need . . . (for two healthy bowlfuls)
- 1 cup low-sodium vegetable broth
- 1 can (15 ounce) of light coconut milk (regular would work, too -- we're just watching the fat content)
- 1 tablespoons fresh ginger, minced
- 1 tablespoon minced garlic
- 1 small green chili pepper, minced (and de-seeded)
- 1 pack of Thai herbs (or just a handful of chopped cilantro, some lemongrass, and Thai basil)
- 1-1/4 cup chopped white mushrooms
Method . . .
- Pour a bit of olive oil into a medium pot and heat over medium heat. Add in the mushrooms, as well as the minced garlic, chili pepper, and ginger. Stir for 1 minute.
- Pour in the vegetable broth and coconut milk. Toss in the herbs. Stir.
- Cover and turn the heat to low. Cook for 10 minutes, until the flavors have time to mingle.
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