So yesterday was my birthday… I will not state my age, but I will say that I am now a quarter century! And if you can’t figure that out, you may want to re-evaluate your options of returning to kindergarten…. haaaaaaa
Anyway, so for my birthday I made one of my favorite things, Creamy Vegan Thai Coconut Soup!! Yummm. This soup is so delicious, I got the recipe from reading about other Thai coconut soups online, and then creating my own. Sometimes I make this with big prawns, or potatoes, or butternut squash, but this time I just kept it simple.
This soup is so delicious, and great for a vegan or vegetarian to get a little B12 and iron into their diet as well as tons of other vitamins. Coconut milk has tons of other benefits such as antimicrobial properties, good for elasticity in joints and ligaments, strengthens bones, relaxes muscles and nerves, etc and so forth, plus it tastes just luscious and wonderful. For this recipe I used Whole Foods 365 Organic Coconut milk which was really good.
Serving Size: 6-8 people ((or make it and have leftovers/freeze))
1 tbsp Olive Oil
4 cloves garlic ((minced))
1 stalk lemongrass ((smashed))
2 inches fresh ginger ((sliced large))
1 tsp cumin
1 tsp coriander
1 tsp thai chili sauce – or more if you like
4 cups vegetable broth
two shakes soy sauce to taste
one shake fish sauce ((non-vegan optional))
salt and pepper to taste
3 large carrots ((sliced))
4 celery stalks ((diced))
7 or 8 mushrooms ((sliced))
1.5 cups diced potatoes or squash
2 heads broccoli ((chopped)) choppin’ broccoliiiii hehe
1 can coconut milk
1) Heat olive oil in large saucepan on medium heat. Add the garlic, lemongrass stalk, ad ginger and sautee a couple minutes. Once the garlic becomes fragrant, add the coriander and cumin and cook another minute. Before burning anything, add the vegetable broth and thai chili sauce.
2) At this point you want to get the flavor of the soup right, so add about 4-6 cups of water, soy sauce, optional fish sauce, and then salt and pepper, tasting it until the flavor is perfect.
3) Bring the soup to a boil, add in the carrots, celery, mushrooms and potatoes or squash. Once boiling, continue simmering on medium to medium-high heat until vegetables have softened ((about 20 minutes or so)). At this point add the broccoli and continue cooking about another 6 minutes.
4) Once all vegetables are cooked, add the coconut milk and squeeze in the lime. Give the soup a few stirs, taste to see if it needs more salt.
5) EAT IT!
I really hope you enjoy this soup. I love this soup so much I actually chose to make it for my birthday, it is really THAT good.
After having a delicious Whole Foods black and white cake for my birthday celebration on Saturday, thanks to my wonderful sister, I decided instead of having cake for dessert on my birthday, I made Copy Cat Auntie Anne’s pretzels ((recipe found here)).
I found this recipe on Pinterest ((my Pinterest)) and THESE ARE AMAZING. Great with salt or cinnamon sugar sprinkled on. Here’s my version:
Not perfect, but so chunky and delicious… maybe even BETTER than Auntie Anne’s.
So now that my birthday has come to an end, and it is lent, instead of giving up something I am going to work on bettering myself. To start I am going to do Dr. Oz’s 3-Day Detox. I started this morning, and will write more about what this is, and post after each day for anyone interested.