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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?

Ok, so I know I already posted about this recipe but it's so awesome that I needed to say it again!  I have pics this time and I'll post them as soon as I get them on the computer.  I added a little curry powder this time but I didn't change much else.  I love taking this for lunch, it makes everyone in the office drool!  ;D

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This soup was my first attempt at making Thai (or Thai-inspired!) food.  I just went the the farmer's market today, so I was armed with all of the ingredients.  I made mine more like a "stoup", and I absolutely loved it!  All of the flavors seemed to go together so well.  I may add a little extra PB to my leftovers because I like a strong peanut taste.  Could not get omni hubby to try it though...oh well, more for me!!

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This soup is Superb!  It has many dimensions of flavor from the green curry, coconut, lime and peanut butter along with the textures of all the vegtables, just a really nice dish.  Im embarrased to admit I ate 4 bowls!  I followed the recipe exactly with the exception of the yellow squash which I did not have, so I added and extra zuchinni.  WELL DONE! I also used one half cup of rice and a half quart of veg broth plus one cup of water.  Turned out very soup like.  I also used Lite coconut milk, the whole can.  So yummy. :D

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so we had some of the leftovers for dinner tonight, and this time my husband said that he thinks this is probably the best dinner i have ever made! (and i cook a lot).that's a pretty big compliment for leftovers! this recipe has been promoted to the ultimate hubby-pleasing dish of my house!

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OMG, this stuff is SO good I just kept eating and eating and eating!!  It's definitely going to be a frequently made dish in my home.  The only real change I made was to use fresh Thai basil instead of dried basil.  If you've used Thai basil before you know it has a very different, and somewhat strong, taste so if anyone decides to go that route start out with small amounts until you reach the desired flavor or you could overpower your dish.  I also added a 4-inch piece of lemon grass while it was simmering.  Delicious!!!

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this is the only time my husband has asked me during dinner whether there would be enough leftovers for his lunch at work. so thanks for that! excellent recipe..  i used yellow curry paste cause that's what i had on hand, and i made it like a 'stoup'!!

Yay! That sounds like a great compliment, to both of us!  :)

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this is the only time my husband has asked me during dinner whether there would be enough leftovers for his lunch at work. so thanks for that! excellent recipe..  i used yellow curry paste cause that's what i had on hand, and i made it like a 'stoup'!!

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