Have a bunch of vegetables just sitting in the fridge and not sure what to do with them? Make soup! One of my favorite Thai appetizers is Tom Kha Vegetable, which is a blend of creamy coconut milk, lime juice and hints of lemongrass. I didn’t have any lemongrass when I made this, but if you are able to get some, add a little to it while it boils. Makes about 8-10 servings of soup.
Vegetables of your choice – for example: broccoli florets, cauliflower florets, baby bok choy, carrots, mushrooms, watercress, red and green peppers, etc
2 cans of light coconut milk
5 cups low sodium vegetable broth
1/4 cup lime juice
2 tbsp garlic chili paste
1/2 tsp salt
1/4 cup fresh cilantro or basil leaves
1 stalk fresh lemongrass, chopped
Add all ingredients to a large pot and boil until vegetables are tender. Serve with additional hot sauce, crushed red pepper or additional cilantro leaves.