Flexiblethaisoup Recipes

FLEXIBLE THAI SOUP

Flexible Thai Soup image

Make and share this Flexible Thai Soup recipe from Food.com.

Provided by Dancer

Categories Vegetable

Time 29m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1 shallot, chopped
2 tablespoons chopped fresh ginger
1 clove garlic, minced
1 can vegetable broth
1 can coconut milk
1/4 cup cilantro, chopped
1 lemon, juice of
3 -5 drops chili sauce, to taste
2 tablespoons soy sauce (the original called for Thai fish sauce)
1 cup water chestnuts or 1 cup black mushrooms

Steps:

Saute shallot, garlic and ginger in a small amount of vegetable oil.
Add coconut milk and vegetable broth.
Bring to a boil.
Turn down to simmer.
Add cilantro, lemon juice, chili sauce, soy sauce (or alternative) and vegetables.
Simmer until spinach is wilted and veggies are tender but not limp, approximately 5 minutes.
Serve with rice.

FLEXIBLE LATIN SWEET POTATO SOUP

Flexible Latin Sweet Potato Soup image

This Latin flavored soup is so flexible that it can easily be made vegan and the garnishes and spice can be increased or decreased depending on your taste. This is a nice thick soup if you like your soup thinner increase the liquid using equal amounts of stock and milk. To save time the sweet potato can be baked the night before when you are making dinner. I spotted the original recipe on pinterest and have slightly tweaked again attesting to the flexibility of the recipe.

Provided by Debbwl

Categories Yam/Sweet Potato

Time 1h15m

Yield 1-2 serving(s)

Number Of Ingredients 10

Ingredients

1 lb sweet potato, can be baked the day before to save time
1/2 cup chicken stock, for vegan vegetable broth
1/2 cup milk, for vegan soy milk
3/4-1 teaspoon dried chipotle powder, depending on your taste
1 lime, juiced
salt, to taste
1/4-1/2 avocado, diced
1 -2 teaspoon cilantro, chopped
tortilla chips (optional)
lime, for garnish (optional)

Steps:

Preheat oven to 400 F and bake sweet potato 50-60 minutes till soft and tender. (can be made the night before and rewarmed in the microwave).
Remove potato skins, add to blender with broth and milk. Blend until smooth adding more broth and milk if you like yours thinner.
Add the chipotle powder, lime juice and salt.
Pour soup in pan and warm on low being careful not to boil. (can also be warmed in bowls for about 30 seconds in the microwave).
Garnish with diced avocado, cilantro and tortilla chips if using.

Nutrition Facts : Calories 618, Fat 13.9, SaturatedFat 4.4, Cholesterol 20.7, Sodium 519.3, Carbohydrate 113.6, Fiber 19.6, Sugar 22.5, Protein 15.9

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