Thai-Inspired Veggie and Rice Soup
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
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!
SO HOW'D IT GO?
Om nom nom nom!!
This was/is great. I make a big batch of soup every week for my lunches at work, and this week it was thai inspired week.
I am so glad I made it because this really is soup-er yummy!
I only had red thai curry paste so used that instead of green, had no peppers so omitted that and used sprout tops as my greens. Overall delicious.
Initially I thought it was good, but after it had been sitting in my fridge over night it was even better - I guess it gave time for all the flavours to meld together and become even better.
I used frozen tofu and fried as directed, but TBH I think I would have preferred it not frozen and not fried, but that's just my personal preference.
Thanks AC!! :-*
I did not make it exactly right, and thought I had curry paste, but did not. It still tasted great, but my hubby was not to fond
I've found that most people either love or hate coconut-- maybe he's not a fan of coconut milk or thai flavors?! You should ask him why and then you could find out what to change...I happen to like Thai and spicy foods, not particularly in soups, but in stews with rice and such... Maybe if you made something with rice he would like it. Maybe it was too spicy for him? :o
I did not make it exactly right, and thought I had curry paste, but did not. It still tasted great, but my hubby was not to fond
I made this for dinner tonight. I just threw everything into the crock pot and let it cook all day. I left out the green peppers and didn't add the zucchini until close till the end of cooking. A couple other changes but basically the same recipe. Thick, hot, satisfying... Yummy! ;)b
LOOOOVE it so much!!! Just had to put a little more coconut milk, 'cause two tablespoon curry paste is obviously too much for me... :P
Thank you for this recipe, I'll surely do it again! :)
Entirely delicious. I used a ton of collards and loved how they got so tender and flavorful. I am having this for dinner with eggplant and a noodle sidedish. Perfect, AC!
I finished this off today after eating it all week. I love Thai curry, and this is a super tasty soup! I made a few changes. I subbed Thai red curry paste for the green, omitted the mushrooms, and added a couple tablespoons of brown sugar. I used kale for the greens. I used the whole can of coconut milk (full fat) and probably wound up using around 20 oz of crushed tomatoes. I used 1 qt of veg broth, the full cup of brown rice, and the full 16 oz package of extra-firm tofu. I did add a bit more peanut butter, perhaps another tablespoon or two. When I sauteed the tofu, I did so with a bit of soy sauce and sriracha hot sauce. The final dish was nice and spicy from the red curry paste and good and filling from the veggies, tofu, and coconut milk. I'm sure I'll be making this again. Nice job, AC!
I made this again today, and I love it so much. I didn't have ant veg broth, but it was fine without it. I also was at a little store that didn't have any coconut milk, but they had creme of coconut, so I bought that. I used about half a can and it was fine. I added a few red potatoes to it too.
Thank YOU! Yay. :) ;)b
YUM! For my veggies I used what I had on hand-1 zuchinni, 1 green pepper, 1 red pepper, 1 onion and a handul of baby carrots. I made mine soupy-all the rice and about 6 cups of homemade veg (compost) broth. Since I didn't use commercial broth that had added salt, I probably put in about 2-2.5 tsps. of salt. So good, and it makes a huge amount for quick leftovers. Try adding just a little sugar, it really adds another typical Thai flavor dimension. Thanks for the great recipe AC!
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