I have to confess I have never been a big fan of cream of tomato soup. Growing up, I would rather have had chicken noodle soup with my grilled cheese, but when I saw a recipe for Thai Tomato Soup in a little cookbook called The Accidental Vegan by Devra Gartenstein, I was intrigued. I love Thai flavors and the fact that it gets its creaminess from coconut milk made me think I would like it. I did some adapting on this one--adding lemongrass, kaffir lime and a bit of red chili paste to the broth for extra depth of flavor and swapping out the bean sprouts called for in the recipe with fresh corn. My changes are in red below.
Thai Tomato Soup
Adapted from The Accidental Vegan by Devra Gartenstein
(Makes 6-8 Servings)
2 cups veggie stock
1 stalk lemongrass, peeled and bruised
3 kaffir lime leaves, torn
2 cups chopped bok choy
1/4 cup chopped Thai basil
1 Tbsp grated ginger
1 (48-ounce) can tomato juice (used a bottled organic no-salt juice)
3 Tbsp soy sauce or more to taste
bean sprouts fresh corn kernels
1/2 cup coconut milk
2 Tbsp freshly squeezed lime juice
1/2 Tbsp sambel oelek or other red chili paste
Combine the stock, lemongrass, kaffir lime, bok choy, basil and ginger in a soup pot over medium-low heat and cook for 10 minutes. Stir in the tomato juice, soy sauce, and
sprouts corn, cover, and cook another 10 minutes, until all of the vegetables are tender. Stir in the coconut milk, chili paste and lime juice, and serve hot.
Notes/Results: Rich, creamy and tangy, I really like the combination of the tomato, Thai spices and the coconut milk. The bok choy and corn both add a nice texture and I think some jasmine rice would be good in here too. (I made a half batch of the soup which made plenty so I'll try the rice in the leftovers). I would make this again with my changes and playing around a bit with the ingredients, swapping in some different veggies, etc.
Let's see who is in the Kitchen for Souper (Soup, Salad & Sammie) Sundays.
"Borscht!", Natashya at Living in the Kitchen with Puppies says, "Yes, borscht looks like it needs an exclamation point to me. Like something you would shout triumphantly. Borscht! This is a healthy soup that I had never made before. My mother went through a borscht phase when I was young, and though I can't remember if I ever actually tried any at the time...it was enough to make me avoid it for the next thirty-some-odd years. Borscht can be eaten hot, cold or room temperature. What a cooperative soup!"
Sharing a bowl of Creamy Mushroom Soup with Garlic and Fresh Herbs is my lovely Cook the Books co-host, Rachel of The Crispy Cook. Rachel says, "My mom and I had a great little jaunt over in Bennington, Vermont at the Garlic and Herb Festival. We were full of garlicky ideas after the Festival and so Mom decided to prepare us some Creamy Mushroom Soup, spiked with a lot of garlic and some fresh herbs from her kitchen garden. It was really rich and full of flavor and full of maternal goodness."
Although some people might think the weather in Spain was too hot to enjoy a bowl of something warm, it didn't stop Deb at Deb Cooks from making this hearty Creamy Leek & Potato Soup. Deb says, "OK, I know it 35 degrees outside, but I really fancied soup. Anyway, I've heard it be said that, just like a fiery curry, it actually cools you down. Can't be entirely sure that's correct, but I did enjoy it nonetheless."
Kim from Stirring the Pot was trying recipes from a new cookbook and made this Rustic Lentil Soup. Kim says, "It reminds me more of an Italian chili. It was also filled with flavor and was even better the next day when the flavors had a chance to blend a little more. Even my hubby liked it, and he is not a big soup fan! The base begins with bacon and pancetta,how can you go wrong with that? There is a lot of flavor with the bay leaves, fresh thyme, fresh oregano, and hot red pepper flakes and it is topped off with sauteed Italian sausage- very hearty and delicious!"
Chaya from Sweet and Savory Says It All says that cold weather means soup and this week that means Chicken Vegetable Soup. Chaya says, "Whenever, I make chicken soup,I make tons of it. I put up my two largest pots and cook up a storm of the rejuvenating chicken soup to use as bases for other dishes and for the Sabbath soup. We have not had soup on Friday night, in a long time. I think, we had it once in the summer. Tonight, it is like the first ball of the season, being thrown. We bring out the soup. This means, that unless we have a hot spell in the form of Indian summer, there will be weekly chicken soup."
Doing some research on Mediterranean cooking is Joanne from Eats Well with Others. She says, "There is a definite emphasis on cooking from the ground with what is local and available rather than with esoteric spices and herbs from foreign and distant lands. And what is more local than the flower pot in your (parents') backyard? Nothing. Hence the inspiration for this Tortellini Pesto Pasta Salad made entirely with basil that my dad has spent the summer nurturing (especially since his zucchini plants turned out to be cucumber plants, which for some reason he felt warranted far less of his time and affection)."
Graziana from Erbe in Cucina has a different take on a classic with her Arugula Caprese Salad, made with the peppery greens plus ham and mozzarella. She says, "I'm growing arugula (or rocket) in a pot, and it always amazes me with its weekly harvest of fresh leaves. Its tangy taste is perfect with many ingredients, like ham and salami. Try it in a hot dog and you will be surprised!"
My cheese loving friend Heather of girlichef, made the most of some free cheese with this Grilled Brie Sandwich. Heather says, "What I decided I was really in the mood for was a nice grilled brie sandwich. So, I found a nice little individual french loaf which was accidentally, I think spattered with a random line of Poppy Seeds. I spread a light layer of Sweet Hot Mustard and a light layer of Cherry Jam on the bottom piece. Then I laid down some sliced ham, then some of the Ile De France Brie, then some thinly sliced apple and some shredded Romaine"
Debbie from Dining with Debbie made this Grilled Chicken Sandwich with Pancetta, Arugula, and Aioli, saying, "There are just times when easy meals are needed, and this is one of the sandwiches I go to for those times. For the most part, it is all fixed on the grill which makes it even easier. The garlicky mayonnaise and the peppery arugula add that extra-special kick to take it from ordinary to extraordinary."
A good turn out of some fabulous soups, salad and sandwiches this week. Thanks to all who joined us in the kitchen. If you have one of the three or a combo that you would like to share for Souper (Soup, Salads, & Sammie) Sundays, just click on the badge on the side bar to get all the details.
Have a great week!