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?
I have been wanting to make this for... FOREVER, and I don't know why I didn't.
I used spinach for the greens, omitted mushrooms because we're not fans and never have any, and I added some cubed homemade seitan instead of tofu because we didn't have any frozen tofu and my husband isn't a fan of the pre-frozen variety unless it's scrambled/blended.
aaaaanyway, I attempted to make this pretty stoupy, but to be honest, it turned out more of an actual stew and IT WAS AMAZING. Milder in flavour than we expected, but still super delicious. I might spice it up a bit next time but we really enjoyed it as it was. I can't believe I haven't made this before now!!!
This soup was delicious and very easy to make! I accidentally bought a can of diced tomatoes instead of crushed tomatoes, but that seemed to work fine. It is so hearty and perfect for a cold winter day. Thank you for sharing this wonderful recipe!
Love it! :)
I made this last night .. didn't have green curry paste .. so used Panang Curry paste. Omg !!! This is SOOOOO Yummmyy!!! I used Spinach instead of Mustard Greens as thats all I had. It was delicious! Something you would get in a restaurant! My fiance ate 3 bowls .. and then ate another bowl before bed. So bad .. but yet sooo good! ;)b
Ok, so I made this again - and OMG - so much better this time! :iloveyou:
I added my coconut milk this time (about a half of cans worth) and upped the PB and curry paste. And I used basmati rice instead of brown and I really think that's what made such a delicious difference. It was truly amazing and I bet I'll be making it at least once a week.
This was really good, even though I realized I didn't have any coconut milk after I started making it....so I subbed soy milk, which obviously doesn't have the same effect....but this is the first recipe I've made with mustard greens and they aren't as scary as I thought - I actually enjoyed their presence. And since Andy won't stop talking about how good this soup was, I'm going to make it again next week - with the coconut milk, and maybe a little more peanut butter.
I love this. I make it, or variants of it, on a regular basis. An hour or so of cooking and I have dinners for several days. Brilliant dish!
This was great! I was trying to use up what was in my fridge so tofu became kidney beans, I switched the zucchini for aubergine and lime for lemon and threw in a little soy milk instead of coconut milk. True to its word, this was a very adaptable and versatile recipe and came out beautifully. Another portion in the fridge for tomorrow night!
We used green chard (for the greens), tossed the tofu in oil and baked for 30 minutes (instead of frying) and used about 3 cups of fresh tomatoes instead of the can. We had it as a thick soup...at first...but we left the stove on by accident and half an hour later it was a thick stew. Tasted very good both ways!
Really yummy- I used a little less than 1/2 cup of coconut milk since bf doesn't like too much in recipes. I subbed potatoes, carrots and broccoli for above veggies. I also baked my tofu in the oven for 30 minutes instead of frying. It's going into my "keeper recipes".
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