Hey strangers…Remember me? Sorry it’s been so long. I was busy with work and then I was out of town for a week.
Where did I go you ask?
I went home – IdaHOME. And this was the first time I wasn’t alone for the trip. Yup, Bryan was stuck going with me.
Poor guy. Mountains. Good food. Incredible people. Nice, cool weather…
Feeling sorry for him yet? 🙂
Needless to say, we had a great time and I look forward to sharing some of my pictures with you (in a later post). My only regret is not staying longer – it’s extremely difficult when you only have 7 days ( and 2 of them are spent traveling), to squeeze in seeing everyone and spending quality time with them, all while trying to entertain a guest (and show him the beautiful state that I grew up in!).
Okay, now let’s get to my next recipe…
I love rice. I love soup. I love coconut milk. I love Thai food. So when you combine all of these things, you get one very happy woman. 🙂
This is a recipe I’ve been meaning to make for some time now and let me just say, it was well worth the wait – so it seemed fitting to have it for today’s post, considering y’all haven’t heard from me in awhile.
Hopefully it’s worth the wait for you too. 😉
Thai Vegetable Soup.
Yield: 4 servings
- 1 T vegetable oil
- 1 T garlic, minced (optional, but I love garlic)
- 1 medium red pepper, cut into thin strips
- 1/4 cup sliced red onion
- 1/2 cup sliced green cabbage
- 1 cup sliced mushrooms (I used cremeni but shiitake would be good too!)
- 1 carton (32 oz) Thai Ginger infused broth – found in the Asian aisle at store. I used Swanson brand
- 1 can (14 oz) unsweetened coconut milk
- 1 T fresh lime juice
- 2 T chopped fresh cilantro
- salt and pepper to taste
- grilled tofu (optional. see note)
- Heat oil in 4-qt saucepan over med-high heat. Add pepper & red onion, cook 5 minutes. Stir in mushrooms and garlic.
- Add broth and heat to boil. Stir.
- Stir in coconut milk and cabbage. Cook until mixture is hot and bubbling. Stir in lime juice and cilantro. Add salt and pepper, to taste and ENJOY!
Note: I added grilled tofu to mine – I grilled it separately and added it at the end. As you can see, I also served it over white rice, but that’s optional! It tasted great alone too. 🙂 Options are endless…
(why yes, that’s a glass of wine you see…shocking I know).
Hope everyone had is having a great weekend!