Meatless Monday: Thai Vegetable Soup

Thai Vegetable Soup.

If you’ve ever come down with a head cold, you know you need soup – flavorful, healing, hot soup by the gallon. This Thai Vegetable Soup is brimming with aromatic ingredients for those days when you need help clearing your head and other days when you just want to warm your belly.

2 tablespoons canola oil
10 ounces sliced shiitake mushrooms
1 medium red onion, diced small
2 carrots, peeled and diced small
½ serrano chili, seeded and minced
2 cloves garlic, minced
2 tablespoons minced lemongrass
2 inches fresh ginger, peeled and minced
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons Thai fish sauce
2 teaspoons soy sauce
2 teaspoons sesame oil
4 cups vegetable stock
3 cups water
1, 14-ounce can light coconut milk
4 large kale leaves, cut into bite size pieces
¼ cup loosely packed mint leaves, minced
¼ cup loosely packed cilantro leaves, minced
Optional garnishes: sliced scallion, minced or sliced chili, cilantro leaves, lime wedge.

Heat the canola oil in a large soup pot, set over medium-high heat. Add the sliced shiitake mushrooms and cook for 8 to 10 minutes, or until browned, then remove them to a medium bowl.

Place the diced onion and carrot in the pot, and reduce the heat to medium-low. Sweat these vegetables for another 8 to 10 minutes, stirring occasionally. Stir in the minced serrano chili, garlic, lemongrass, ginger, salt, and black pepper. Pour in the Thai fish sauce, soy sauce, sesame oil, vegetable stock, water and light coconut milk. Stir the soup and simmer on low for 10 minutes.

Add the mushrooms back into the pot along with the chopped kale, minced mint, and minced cilantro. Continue to simmer the soup on low for another 20 minutes then serve with a garnish of sliced scallions, additional minced chili, cilantro leaves, and a lime wedge.