Recipe: Spicy Coconut Tom Kha Will Warm Up Even Your Prude Aunt Susan

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.

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Vegan Tom Kha

Serves 4

3 cups vegetable stock
1 (14 ounce) can light coconut milk
1 lime, zested
2-inch piece fresh ginger, peeled
1/2 – 1 teaspoon red pepper flakes (I use 1 tsp but the Vegan CT family likes spicy! You have been warned.)
2 tablespoons low sodium soy sauce or tamari (I use Bragg’s Liquid Aminos)
1 – 2 tablespoons dark brown sugar or any sweetener (Stevia or agave will also work)
Cilantro
4-5 handfuls kale, spinach, chard, or any other greens, chopped
1 large sweet potato, chopped  (not peeled!)
Mushrooms, any kind (Sorry, I didn’t count how many. A couple handfuls or use your best judgement)
Firm tofu, drained and sliced into one-inch cubes (optional)
 In a pot, combine vegetable stock, coconut milk, lime zest, ginger, red pepper flakes, soy sauce and sweetener. Bring to a boil, then reduce heat to low and simmer for ten minutes.
Strain liquid into a large bowl and return to pot. Discard zest, red pepper flakes and ginger. (If you have time at this point, let the soup sit for 30 minutes to one hour so the flavors can develop and mellow).
Add sweet potato and mushrooms to liquids and simmer for 15-20 minutes or until veggies are tender. Add kale and tofu (if using) and simmer for another 5 minutes, until everything is warmed through.
Squeeze in the juice of the zested lime and stir.
Serve over brown rice and garnish with cilantro.
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2 thoughts on “Recipe: Spicy Coconut Tom Kha Will Warm Up Even Your Prude Aunt Susan

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