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Thai-Inspired Veggie and Rice Soup

What you need: 

1-2 tablespoons vegetable oil
1 medium zucchini, chopped
1 small-medium onion, chopped
1 green bell pepper, chopped
5 button mushrooms, sliced
greens, chopped
1 (28 ounce) can crushed tomatoes
1/2-1 quart vegetable broth
1-2 cups water
1/2-1 cup brown rice
1-2 teaspoons dried basil
sprinkle turmeric
salt and pepper, to taste
1-2 tablespoons Thai green curry paste
1/2 pound extra firm tofu, frozen, thawed, squeezed, and cubed
2 tablespoons peanut butter
1/2-1 (15 ounce) can coconut milk
1 lime, juiced

What you do: 

1. Heat vegetable oil in large soup pot over medium-high. Add onion and zucchini, and let cook until they start to "sweat." Add bell pepper and mushrooms, and cook until all vegetables begin to get tender (5 minutes or so). Add greens and let cook down until they begin to wilt.
2. Add canned tomatoes, broth and water, and rice. Here is where you can make a choice: if you want a thinner soup, add more liquid, and less rice, but if you want a thicker "stoup" type dish, add less liquid, and more rice, or anything in between (I added 1/2 quart broth, 1 1/2 cups water, and 1 cup rice, and it was soupier right after the rice was cooked, but as it set it became very thick-great either way).
3. Add the spices to taste, and the curry paste. Turn heat to low, and let simmer until rice is tender (45 minutes-1 hour). At the end of this time, you can fry your tofu in a little oil until it is golden and crisp on both sides. Once the rice is done, add the coconut milk, lime, peanut butter, and tofu.
4. Taste, and adjust the seasonings (spices, peanut butter, curry paste, etc.). You can also add more liquid at this time, or let it set and it will get thicker. I loved it both ways!

Preparation Time: 
1-2 hours
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

So delicious! I changed most of the vegetables (broccoli, japanese eggplant, zucchini, onion, peas, green beans, carrots) but kept everything else. I also used cilantro instead of basil and added a lot more peanut butter. It's hard not to like this soup!

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Loved this.  :)>>>  I saw FoB's picture and had to make this.  I added red pepper flake and carrots.  I also cooked my rice seperate (I always do).  So good! Another great one AC  ;)

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really really good on a cold wet sunday- i added kale, red pepper flake, and fresh basil- and no rice- and it was damn good

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There is so much good stuff in this stew you can't go wrong!  I had to make some veggie substitutions based on what I had but I followed the seasoning ingredients and was very pleased with the finished flavor.  I halved the recipe which I don't recommend because you'll want leftovers for sure!  Thank you for the hit recipe!

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I guess I kinda made "AC Inspired-Thai Inspired Veggie and Rice Soup."  I made quite a few modifications.  I did not have squash or zucchini, but I did add some chopped carrots.  I also didn't have an onion, but randomly had some shallots.  I used half a bunch of kale for my greens, and shiitake mushrooms instead of button.  We love curry and I only had about 1.5 tbsp green curry paste, so I added about 1/2 tbsp curry powder.  I also added some sweet chili sauce, just because I like it.  I used the entire 1 cup of rice and 6 cups of water with a large bouillon cube and the entire can of coconut milk.  It was really thick and creamy and delicious.  It was so good, I wanted to eat more of it, but it was too filling!

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This was awesome!  Made it for the two non vegans in the house, and there was barely any leftovers. In fact, I didn't even get a chance to eat the leftovers because they were gone before lunch time the next day! Definitely making this again! Thanks  :)

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I'd like to try this out but I'm wondering what/how to deal with the lime.  I didn't check all the comments and maybe this has been asked and/or answered but I'd appreciate it if someone would tell me what to do with the lime.

Thanks in advance since I know y'all are so good at helping one another.

Peace, love and harmony.

Hey Twobluemoons, I just jiuced the lime and added it to the soup at the end. Mixed it all one last time and served. Hope that helps :)

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I'd like to try this out but I'm wondering what/how to deal with the lime.  I didn't check all the comments and maybe this has been asked and/or answered but I'd appreciate it if someone would tell me what to do with the lime.

Thanks in advance since I know y'all are so good at helping one another.

Peace, love and harmony.

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This soup was so flavorful and filling. My husband, who can't stand tofu, loved it and even loved the tofu in it. My mother has asked me to make more. Thank you for such a great recipe!  ;)b

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Really good soup! Next time I might try the "stoup" style. Followed exactly, except no lime. My husband kept saying "mmmmm" the whole time he was eating it. Thanks for sharing this!

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