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 Five-Minute Thai Coconut Soup a Special Guest Recipe from Rebecca Stucki We were super happy to enjoy this delicious soup developed by SASHA volunteer Rebecca Stucki last time we visited the sanctuary. It is warming, rich, delicious and very easy to make. I threw some scallions into the mix because I had some on hand but it was perfect as is. This is a great recipe for any lunch or dinner that you want to make fast. Over rice, it is a filling, simple meal. Thanks, Rebecca! Five-Minute Thai Coconut Soup 2 cups water 1 can full-fat coconut milk 1 can straw mushrooms, drained and rinsed (an Asian item; look for it in the ethnic section or at an Asian grocery - Dynasty and Roland are two brands. Regular fresh mushrooms would not be the same.) 1-2 tsp vegetable or no-chicken bouillon 1 tbsp Sambal Oelek (chili paste), or to taste Grated fresh ginger, about a tbsp or to taste 1 tbsp tamari or soy sauce, or to taste 14 oz. firm tofu (cut into 1/2 inch cubes) - OR - 1/2 to 1 cup soy curls Boil water in a medium to large pot. If using soy curls, add them to the pot once the water boils in order to reconstitute them, turning down the flame to simmer. Add all other ingredients to the pot and simmer gently until soup almost boils, stirring to be sure it doesn't burn. Serve over hot rice. © 2013-2017, Vegan Street |
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