6 years ago
March 20, 2009
Rachel's Thai Soup
I created this soup today when I realized there was a bunch of broccoli in the crisper that I had completely forgotten about. This soup may not be authentic, but it is inspired by Thai flavors.
-2 T. vegetable oil
-1 med. onion, chopped
-2 cloves garlic, minced
-5 cups vegetable broth
-14 oz. coconut milk
-1 or 2 jalapeño
-1 large head of broccoli, cut into tiny florets
-2 roasted red peppers, cut into thin strips
-2 carrots, julienned
-4 oz. pad thai noodles, broken in half
-15 oz. cannelloni beans, drained and rinsed
-juice from one lime
-2 T. chopped cilantro
-4 T. peanut butter
1. In a large soup pot, cook the onion and garlic in the oil over medium heat until softened.
2. Once the onions are soft, add the remaining vegetables and cook, stirring, for about 2 minutes.
3. Add the broth and coconut milk to the vegetables, and turn up the heat. Bring to a boil and then reduce to a simmer. Continue to simmer until the broccoli is fully cooked. Stir in the noodles and beans, cover the pot, and remove from heat.
4. Allow the soup to sit, covered, for 10 minutes, or until the noodles are soft.
5. When the noodles are done, stir in the cilantro and peanut butter, until well combined. Enjoy!