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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?

my parents were visiting, and i was a bit intimidated about cooking for them because my mom is an amazing cook and my dad is quite blunt when it comes to commenting on food (even mine)... but they both loved this!! woohoo!!

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I forgot to rate this the other day.  HOLY COW (vegan?), was this delicious!!  I can't wait to make it again and again!!!!!

A+, AC!  ;)b

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:)>>>

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Num num num!!!!!!!!!!!!!!!!!!!!!!!!!!!! Thank you AC, woot woot  You're my hero  ;D
The more I ate, the more I loved this soup. I could not stop eating it. I am indeed uber full.
I added an fresh ginger, 2 small cloves of garlic, a tad bit extra PB, a little extra green curry paste, kale instead of mustard greens, tempeh instead of tofu, then topped with green onions and a dollop of coconut cream. MmMmMmMm  ;)b

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I'm going to be making this for dinner this coming week!!!
Looks absolutely delicious! ;)b

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;)b
This was fantastic!  Made it with some friends last night and even my meat-eating friend loved it!!!  We added a smidge more peanut butter than suggested but overall, well done!

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I made this tonight and it was very good but too rich with 1 can of milk. Ill cut it down next time and add a little bit more heat! but def worth the wait!

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I've wanted a recipe to use mustard greens in, and this is just amazing. I'm a soup fanatic and this is one of the top ones :) The only change I made was I cooked the rice and added it in because I  was super hungry and it tasted amazing :)

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I LOVE this soup.. I used red curry paste instead of green and added some jalepenos with the onions. I used swiss chard as the greens and pressed the tofu in my sandwich press instead of frying it. I enjoyed it every day for lunch. mmmmmm.

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Thanks for the recipe, it was quite good! I think I added to many greens and that will be my only change in the future (so user error! haa haa)

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