Mike has a cold, so I wanted to make soup for dinner. Something spicy with ginger. He also had a conference call at 6:00 and wanted to eat before rather than after, so it had to be something that could come together quickly.
This soup is inspired by Thai flavors (I was thinking about Tom yum and Tom kha gai), but it’s also heavily influenced by what I could easily grab at the grocery store. ;)
- 5 cloves of garlic, minced
- 1 knob of ginger, minced
- 2 teaspoons chili-garlic sauce
- small glug of vegetable oil
- 2 14-ounce cans of coconut milk
- 1 cup water
- juice of 5 small limes
- 1/2 cup white rice
- 2 cups chopped bell pepper
- 1 14-ounce can of straw mushrooms, drained and rinsed
- 1 14-ounce can of baby corn, drained, rinsed and chopped
- 1/4 cup frozen edamame
- Heat the oil in a large saucepan over medium-high heat. Heat the garlic, ginger, and chili paste for about half a minute, until fragrant.
- Add the coconut milk, water, and lime juice.
- Add in the rice. Bring mixture to a simmer. Allow to cook for about 10 minutes.
- Add the remaining vegetables. Allow to cook for another 5 minutes or so until heated through and the rice is finished. Serve.
(Serves 5-6)
I didn’t really plan to make this recipe into a post until I was halfway through making the recipe so I apologize for the shady measuring. The knob of ginger I used was about 3 inches by 1 inch.
I would have liked more edamame, but my memory of what I had did not match up with the 1/4 cup that I actually had sitting in the freezer. (I hate when that happens.)
I added a bit more heat by drizzling chili oil over the soup before serving.
This ended up being fairly hearty, which is what Mike likes. More water could be added to thin the soup out a bit. (Some water might need to added when reheating the soup because the rice will absorb some of the liquid.)
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