Thai Veggie Soup
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Cold winter weather makes one want to curl up in front of the fire. And what better way to get that warm, cozy feeling than with a nice bowl of soup?
- ½ cup quinoa
- 1 tablespoon olive oil
- ½ pound sliced mushrooms
- 1 onion, thinly sliced
- ½ head cauliflower, cut into small pieces
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, peeled and chopped fine
- 1 stalk fresh lemongrass, cut into 1-inch pieces (optional)
- 4 tablespoons green curry paste
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 red bell pepper, sliced thin
- 1 medium zucchini, julienned
- 1 15-ounce can coconut milk
- 2 cups chopped spinach
- 1 tablespoon kaffir lime leaves (optional)
- In a small saucepan combine ½ cup quinoa and 1 cup water and bring to a boil.
- Reduce heat and simmer until liquid has evaporated (15–20 minutes).
- Let stand for 5 minutes, then fluff with a fork and salt to taste. See notes.
- Heat oil at medium in large pot. Sauté mushrooms, stirring often, until they begin to soften and brown slightly (about 5–7 minutes). Remove mushrooms and set aside.
- Add more oil if needed, then add onion and cauliflower. Stir occasionally until onions are beginning to soften (about 5 minutes).
- Add garlic, ginger, lemongrass and curry paste and continue to stir for 1–2 minutes — this brings out the flavors.
- Add broth, soy sauce, red peppers and zucchini. Simmer until vegetables are cooked to perfection.
- Add coconut milk, spinach, cooked quinoa, sautéed mushrooms and kaffir lime leaves, stirring for 2 minutes.
- Remove from heat and discard the lemongrass chunks before serving.
- I usually make a large batch of quinoa and freeze leftovers for future dishes.
- I’ve been known to alter recipes — varying the veggies and amounts according to what I have on hand.
- Four tablespoons of curry paste is perfect for us (we typically order medium heat in a restaurants). Use more or less according to your palate. Also, note that some curry pastes are spicier than others.
- Occasionally I replace the zucchini sticks with 3 ounces of rice noodles, but be sure you don’t add them too soon as they will get mushy. Note the directions on the package of rice noodles.