Sunday, November 14, 2010

Soup on a snowy day

We had a little bit of snow in central MN yesterday. I hear that the Twin Cities fared much worse than our inch or so, much of which melted. It was still slushy and cold enough to get me thinking about soup. I had a trusty can of coconut milk lurking in the pantry and set out googling to find a Thai soup recipe. Using this Tom Yum recipe as a guideline, I whipped up a decent, low-calorie supper.

 So, here we have diced carrots, onions, garlic, and ginger, also some pre-chopped broccoli, and bok choy and tofu. I sauteed the veggies in wok oil, a garlic-spiced sesame oil. I didn't have any lemongrass, so I added lime juice for the sour, as well as soy sauce for salty, sriracha for the spicy, and 2 tablespoons of sugar for sweet, to hit all the notes of Thai cooking. I also added about a cup of cooked wide rice noodles to thicken things up.

Garnished with cilantro, this bowl clocked in at 225 calories. Brian added way too much sriracha to his bowl and ended up sweating and blowing his nose. Ya gotta be careful with that stuff, right?

This morning I made waffles from my trusty Joy of Cooking, given to me by my uncle Bill when I graduated high school. It has certainly served me well, especially his inscription in the front: "The secret to good soup is layers... think about it!". If you don't have one, buy it now!

1 comment:

  1. Yum!

    Remember that Vegetarian Hotpot recipe (with tofu) from the Eating Well magazine that I made at one of our potlucks? I eat it aaaall the time now. So delicious.

    Also, Kurt now makes Vegetables with Yellow Bean Sauce from my Cookshelf Thai cookbook that is so fantastic.