Sunday, January 22, 2012

Easy Tom Kha Tofu Soup

I made this in less than 30 minutes, in the microwave.  Microwave? Yup.  In the microwave.  Why? Because I was lazy. 

The Thai Red Curry wasn't the right choice. I am determined to find the chili paste. I substituted Bragg Liquid Aminos for the soy sauce, and added much more than it called for. I also forgot to add the lemon and lime juice. Oops!

The end result was a good veggie soup that can be made quick with the right ingredients. This made about three generous servings, and I poured it over rice.

2 eight ounce containers of Pacific Organic Vegetable Broth

1 five ounce can coconut milk

1/2 container pre-diced red, yellow, and green bellpeppers (2-3 handfuls will work, or one whole diced bellpepper of choice)

1/3 container Cremini Mushrooms, sliced and then halved

Splash Sesame Oil

1 teaspoon each lemon and lime juice (or a good squirt of organic juice in a container)

2 teaspoons soy sauce or Bragg Liquid Aminos

1/2 teaspoon Thai Chili Paste (or more to make it hotter, taste as you go)

Half a cup cooked rice

Poor veggie broth in bowl and heat in microwave 3 minutes on high.

Add Chili paste, soy sauce, lemon and lime juice, and veggies. Cover and set aside.

Pour Coconut milk in bowl and heat in microwave for 1 minute.  Stir and heat another minute.  Heating them separate will ensure the coconut milk will not curdle.

Add coconut milk into soup mixture.  Stir.

Heat in microwave for one minute. Stir. Heat for another minute.

Spoon cooked rice into soup bowl. Ladel soup on top. Add a splash of sesame oil and enjoy.

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