Our version of Meatless Monday is for vegetarian foodies with discriminating palates and features recipes that elevate the “dining at home” experience. A weekly feast for your eyes, Mondays won’t be the same once you get a hold of these savory and seasonal dishes with distinct and intense flavors. Invite a friend over and start your week already satiated with good food and good conversation.
Got a recipe for ridiculously rich tasting risotto or a silky smooth sweet potato soup? Send your ideas for seasonal vegetarian recipes here.
Today’s recipe is provided by Sharon Chen, a former real estate professional who cooks, travels, writes and shares her experiences. Before meeting her husband Han, she lived in her hometown Shanghai, China for the most part of her life. She currently resides in Jacksonville, FL because life likes to surprise them.
Authentic Thai vegetable soup
- 1 can (13.66 fl oz) unsweetened coconut milk (I like Thai Kitchen brand)
- 2 cups water
- 1/2 cup pumpkin purée (optional)
- 1/2 cup tofu, sliced
- 1/4 cup onion, sliced
- 1 Roma tomato, sliced
- 1 cup mushroom, sliced
- 1 cup broccoli florets, chopped
- 1/2 cup carrot, sliced
- 1/4 cup galangal, sliced
- 1 stalk lemongrass, sliced into 1 inch long pieces
- 1 stem spring onion, finely chopped
- 1/2 teaspoon crushed chili pepper
- 2 tablespoons fish sauce or soy sauce
- 2 tablespoons lime juice
- 1 teaspoon brown sugar
- sea salt to taste and cilantro for garnishing
- Mix coconut milk, water, and pumpkin purée in a saucepan, stir and bring to a boil.
- Add galangal, lemongrass, onion, broccoli, and carrot into the saucepan, cook over high heat for 2 -3 minutes or until fragrant.
- Add tofu, tomato, and mushroom, bring to a boil again. Continuing cooking until vegetables are done.
- Season with fish sauce, sugar and a pinch of salt to taste.
- Turn off the heat. Stir in lime juice, spring onion, and crushed chilies.
- Dish and garnish with cilantro leaves. Enjoy!
*Recipe adapted from The Chiang Mai Thai Farm Cooking School Recipe Book
Simplicity expert, A.Michelle Blakeley showcases the educational, informational and entertaining side of being a vegetarian enthusiast via vibrant flavorful and seasonal recipes; clean food products, chef interviews, restaurant reviews, farm to fork events, public markets, etc. Being a vegetarian is a lifestyle. It’s purpose and principles transcend food. You have one mind and one body, feed them well. Connect with her on Twitter at @vegaficionado and be sure to flip through her new online magazine, The Vegetarian Aficionado