Meatless Monday: Coconut ginger vegetable soup
A lovely Thai soup that intermingles lemony, spicy, and creamy flavors.
(Page 2 of 2)
Tip: Having a hard time finding Kaffir lime leaves or lemongrass? Both can usually be found in Asian grocery stores, but if you don’t have any near you try your local specialty grocery store or health food store. Lemongrass is more likely to be available where your other prepackaged herbs are (think basil, oregano, rosemary). One package of lemongrass should do you for this recipe if you cannot buy the whole stalks by themselves.Skip to next paragraph
Samantha Mills writes Novel Eats, a blog focused on vegan recipes, how-to articles and advice for the person who is interested in learning more about the vegan diet. Her philosophy is to encourage people to discover new ways to enjoy a plant-based diet, as well as to make more thoughtful food choices.
Subscribe Today to the Monitor
Drain and prepare your tofu.
Heat a wok or skillet, then add three tablespoons of canola oil. Fry the tofu until all sides have a golden crust.
Remove the tofu from the pan, and set aside.
Dice your carrot, onion and mushrooms.
In the same pan you used to fry the tofu, sauté your carrot, onion and mushrooms with the remaining two tablespoons of oil for three to five minutes until translucent and fragrant.
Place the vegetable mixture in a large pot with water and bring to a boil.
Prepare your chile peppers, lemongrass and ginger by smashing them all. Just use the flat side of your knife and give each of them a few good whacks. You don’t have to do it too hard or too many times. The key is to allow the soup to extract the flavors of these ingredients.
Tip: If you do not want to have large chunks of ginger in your soup, do not cut it into smaller pieces. Just smash a large chunk or two, and then you can easily find and remove them before you serve the soup.
If using lime peel, trim and roughly peel a lime with a knife.
Prepare your shallots by peeling and dicing them. I recommend that you use one full shallot or two to four shallot cloves (they look like very large garlic cloves).
When your water comes to a boil, stir in the chile peppers, lemongrass, ginger, lime leaves or peel and shallots. Let boil for five minutes.
Prepare your zucchini.
Remove the stem and seeds from your jalapeño, then dice. Grab your corn (I used a whole package of frozen corn).
Add zucchini, corn and jalapeño to your pot and cook for two minutes.
Stir in salt, coconut milk and lime juice.
To serve the soup, remove the large pieces of lemongrass, ginger and chile peppers, as well as the lime peel and lime leaves, then ladle into soup bowls. Add your fried tofu and garnish with cilantro and one teaspoon of coconut cream.
This is such a yummy soup – and so versatile and forgiving if you don’t have everything you need. I think potatoes would go nicely in this, as well as snow peas, and other kinds of mushrooms, too. To reduce the fat, use a low fat coconut milk, sauté your vegetables in water, and bake your tofu (without oil) instead of frying it.
To see a step-by-step photo illustration of this recipe, click here.
Sign-up to receive a weekly collection of recipes from Stir It Up! by clicking here.
The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.
Making a Difference