Ready for another soup recipe?
Well, get ready. Cuz it’s officially winter and I don’t love me the coldness so much. I wouldn’t even have left the house today except for the fact that I felt the need to work the Christmas morning cinnamon buns off of my suddenly larger actual buns and remind the gym employees that I do still, in fact, exist. And I needed coconut milk to make this freakin’ delicious soup.
This is the go-to cold-cure soup in my house. It’s also the I-ate-too-many-baked-goods-and-really-need-to-detox soup, the I-don’t-want-to-cook-dinner-soup, and the holy-crap-it’s-cold-out soup. Yah, it gets a lot of play.
This is soup for people with tap dancing tasetbuds who think chicken noodle tastes like a wet sock of death and sadness.
I throw in just about any veggies in that I have on hand, so feel free to improvise. Use whatever you think will be tasty together or whatever is on it’s last leg in your veggie drawer. I won’t tell.
Just make it.
Vegan Tom Kha
1 lime, zested
1/2 – 1 teaspoon red pepper flakes (I use 1 tsp but the Vegan CT family likes spicy! You have been warned.)
1 – 2 tablespoons dark brown sugar or any sweetener (Stevia or agave will also work)
4-5 handfuls kale, spinach, chard, or any other greens, chopped
1 large sweet potato, chopped (not peeled!)