Thai Vegetable Soup

Ingredients:

  • Shiitake mushrooms (dried) ½ cup
  • Garlic, minced – 1 T
  • Onions, sliced – 1
  • Carrots, sliced – 6
  • Zucchini, sliced – 6
  • Any color bell peppers – 6
  • Napa cabbage, chopped – 1 sm head
  • Coconut milk, sm. cans – 5
  • Vegetarian curry paste – 3 T
  • Tamari – ¼ cup
  • Brown sugar – ¼ cup
  • Lime juice – ¼ cup
  • Chopped fresh cilantro – 1 bunch
  • Water – 8 cups
  • **Tofu, cut in cubes – 3 blocks

**optional

Garnish: Sliced scallions or roasted peanuts.

 


 

Prep work:

A. Soak the shiitake mushrooms in boiling water for at least 20 – 30 minutes. Once they’re soft, remove and discard stems and slice the caps into small strips (if they are not pre-sliced). Keep the liquid.

B. Rinse, drain, and cube the (optional) tofu, if using.

Directions:

  1. In a large pan, sauté the onion in oil for 4-5 minutes over medium heat.
  1. Add the carrots, garlic, zucchini, and bell pepper and continue to cook for another 2-3 minutes.
  1. Add the mushrooms and cabbage and continue to cook until the veggies are fork tender, 5-6 minutes.
  1. Add the coconut milk, about 14 cups water, tamari, lime juice, brown sugar, curry paste and tofu. Simmer to blend the flavors.
  1. Adjust the seasonings.  Stir in cilantro just before serving.
  1. Optional: Put out scallions and/or roasted peanuts in bowl for garnish.
Serves 15 - Thanks to Roslyn Riley for the recipe.
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