I really wish they made scratch and sniff blogs, because my house smells amazing right now. It’s been cold and drizzly all day, so I made soup to perk myself up. Hello, dinner.
It’s a coconut curry soup. It originally started out as The 30-Minute Vegan’s Thai Coconut Soup, but once I realized it lacked curry, I decided to make it my own. Plus, I really didn’t have all of the ingredients to make it “Thai.”
Coconut Curry Soup
Prep & Cook time: 30
3 cups vegetable stock
1 14 oz. can of coconut milk
2 Tbs. curry powder [I probably added a lot more than this, I love curry.]
1 Tbs. ground ginger
1 tsp. red pepper
1 tsp. black pepper
1 tsp. ground turmeric
2 Tbs. minced garlic
1 1/4 cup chopped yellow onion
2 cups broccoli florets
2 cups chopped bok choy
1 pkg. (8 oz) firm, chopped tofu
2 Tbs. lemon juice
1 Tbs. agave nectar
2 Tbs. chopped, fresh basil
3 Tbs. soy sauce [to taste]
1. Combine the veggie stock, coconut milk, and spices in a stock pot over medium heat. Bring to a slight boil.
2. Add the yellow onion and garlic. Let simmer for five minutes. While this is simmering, you can prepare the next ingredients.
3. Add in the broccoli and chopped bok choy as they are chopped.
4. Add the tofu and lemon juice. Let this cook for about fifteen minutes. Vegetables should be tender.
5. Finally add in the agave, basil, and soy sauce [to taste].
Soup for dinner isn’t exactly considered filling, but this is a very hearty soup. It could also be served over basmati rice.