Coconut Hot & Sour Soup
I don’t really know what to call this, I found this Coconut Hot & Sour soup recipe, and kind of took off from there. It’s about 80% different though.. so I don’t really know if its fair to give it the same name. But until I come up with something better, it shall remain…
*I extra didn’t measure anything this time, so I’m giving rough estimates as usual… but they’re EXTRA rough this time..
- 1 can Coconut Milk (I used full fat, but you could probably get by with light)
- ~1.5 cups veggie broth
- 1.5 cups water
- 1 cup cooked rice (I used brown short grain)
- Juice of 1 Lemon
- 2 small Jalapeno’s seeded and de-ribbed and chopped
- 1 tbsp Soy Sauce (I used Tamari Low Sodium – Gluten Free)
- 1 carton of mushrooms chopped
- 3 baby bok choys
- 2 green onions, chopped
- 3 cloves garlic, minced
- EVOO (olive oil)
- SPICES: I used Mustard, Wasabi and Ginger Powder… but you can modify these with similar results if you don’t have these lying around. Fresh Ginger would also be tastey)
- Optional Ingredient: Apple Cider Vinegar & Egg White
- In a large pot, heat olive oil over medium heat. Throw in garlic, while you Sauté the garlic, chop green onions and add to pot. Cook for about 2 minutes.
- Add about 1.5 cups veggie broth and water, bring to a boil. Chop and add mushrooms, jalapeno, soy sauce, lemon juice, Siracha (this adds kick, so its up to you how much, I used a fair amount – about a tbsp or so… mine was fairly spicey) and cook for about 5 minutes covered.
- Add the can of coconut milk and your spices (Mustard, Ginger, Wasabi Powder). Once mixed, reduce the heat and simmer for a few more minutes letting flavors mix.
- If you’re opting to use an egg white, begin quickly stirring your soup and adding the egg slowly (as you would for an egg drop soup). I just happened to have a leftover egg white, so I threw it in for extra protein. But not necessary.
- Add your Bok Choy and cook until tender. I added my Bok Choy immediately after the mushrooms, and it got a little dark and seemed like it’d be better if it didn’t cook as long, but I liked giving the soup some time to simmer the flavors together.
Optional Rice Prep
**I cooked 2 cups of rice because I needed some for my Vegetarian Sushi to bring for Lunch at work, so I prepped all my rice the same way… totally not necessary, but I think it may give it an extra kick of flavor!**
- In a glass/ceramic/wood bowl, mix 1 tbsp apple cider vinegar and a 1 tsp of Wasabi Powder into the rice.
Finally: Just pour desired amount of soup mixture over rice and serve!