Wednesday 10:11AM November 30, 2011
If you love Thai food or anything with coconut in it – you have to give this soup a try! Last night was the second time I have made it since becoming Vegan and it gets better every time! It’s easy – takes under 30 minutes to make and is a great alternative to one of the most popular soups around Tom Yum (Thai) which typically comes with seafood and fish. I have to say it was one of my favs before converting:) But voila – I have come up with a yummy alternative to keep my taste buds happy. And a bit of healthy trivia – Tom Yum Soup is currently under study for its ability to boost the immune system and help fight off cold and flu viruses – and this version is even healthier than the original!
Here’s what you’ll need:
1 or 2 cans organic coconut milk (light or regular) – Native Forest makes a great one. Depending on how many servings of soup you want – will determine whether you need both cans
1 package of firm or extra firm tofu
1 bunch of scallions
3 large carrots
5 or 6 mushrooms (your preference of type)
1 cup of califlower
1 cup of broccoli
2 cloves of garlic
finely chopped ginger – to taste preference
2 fresh limes OR 3 tbsp lime juice
Saute the garlic – ginger and scallions in olive, hemp or flax oil – create a nice brown color to the mix – then add in chopped mushrooms – cauliflower, carrots, broccoli. Add a bit more olive oil – cover and cook on low heat for 5-10 minutes.
In a saucepan put the coconut milk – add the three tbsp of lime juice – on low heat (I like to add a little water to the mix to create more broth with less calories – but if you love the coconut taste – leave as is. Heat for 10 minutes.
Cut tofu into cubes and add to the saute mix. Bring up to a higher heat and let the tofu brown a bit.
Add sauteed ingredients to the saucepan and let the entire soup heat together for 5 minutes or so and voila – you have a fab Thai infused soup. No animals needed!