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