So I got this packet of Thai soup spices at the store and I have been waiting for a special occasion to make it. Surprise, it's Tuesday and that's good enough for me! So I took the recipe on the back (which you can find here) and adapted it for my vegetarian hippie needs.
Per recipe: In medium saucepan, combine 1 inner envelope Coconut Ginger Soup Base and Coconut Milk over high heat. Bring to a boil.
Chop an assortment of veggies and add to sauce pan. I used a head of broccoli, half a green pepper, half a green zucchini, and cubed half a potato (skin on, why not?). I also added half a package of firm tofu. Allow to simmer until vegetables are soft.
Stir in about 2 TBS of natural peanut butter and a can of vegetable stock and return to a boil while stirring. Remove from heat.Makes about 4 servings. Top with 1/2 cup brown rice.
* I think next time I will switch the green bell pepper for a red one and add bamboo shoots and eggplant. Maybe some pineapple chunks or lime juice.
