Thai Coconut Tomato Soup

After a week of catching up-- on work, school, sleep, you name it-- we finally headed out to Whole Foods yesterday to restock our empty fridge and pantry. The downtown Austin Whole Foods is the home of their corporate offices, and the store itself is an experience unlike any other. They have just redone their layout that includes extra wide aisles, an open market feel for fruits and veggies, a vegan/raw food bar, a clothing/household section, and a huge area dedicated to pre-made and made to order foods. It is so big and so different from other stores that I actually saw an associate giving a tour to some newbies, much like a large health club would to sell their services. In all of the hubbub and options, it is just glorious. The mecca to foodies near and far. It replenishes my soul the same way that stepping foot into WalMart zaps the life right out of it.

So to celebrate Sunday and our return to having a kitchen with edible elements, we made an event out of shopping. We ate our breakfast tacos on the second floor terrace looking over the other guests; took our time in making a list of recipes for the week; and meandered through the aisles to find just the right ingredients to tantalize our taste buds. Including a quick trip to Costco (probably where all soul fulfillment was immediately lost), our total time out equaled four hours. After this super long expedition, we decided we had to use some of the goodies we had just gathered, but sadly didn't have much energy.

Here enters thai coconut tomato soup. This quick and super easy dish was just what we were craving: fresh, tangy, and lightly filling. It takes very minimal prep time, so is perfect for an easy night. We hope you enjoy it as much as we did!

Thai Coconut Tomato Soup

2 cups veggie broth

2-3 heads baby bok choy, chopped

1 tbsp freshly grated ginger (to taste)

1/4 cup Basil

1 cup chopped mushrooms

1 cup mung bean sprouts

1 (45 oz) container tomato juice

3 tbsp soy sauce

1/2 cup coconut milk

Fresh lime juice (1/2 to 1 lime)

1. Combine veggie stock, bok choy, ginger, and basil in pot over medium heat and cook for 10 minutes.

2. Add mushrooms, bean sprouts, tomato juice, and soy sauce. Cover and cook until vegetables are tender, roughly 10 minutes.

3. Stir in coconut milk (add extra if you'd like creamier soup) and fresh lime juice. Serve hot.

We also had some sauteed tofu on a bed of steamed spinach with peanut sauce for some protein and extra veg. You could add tofu directly into the soup also if you so chose. What a delicious, easy meal that takes you on a little trip to a beautiful place. Enjoy!

LIVE THE MURRAYED LIFE

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