Thai Coconut soup with mushrooms

Oh…it was so good. I might change out all our traditional christmas foods and make only this soup. Why not – it is so warming and yummy.

I have tried few different Thai soup recipes recently and this is the one I fell in love with after first meet-up (adapted from here: http://veganmaailm.com/2015/12/28/taiparane-kookosesupp/). And it is so easy to put together. And quick. Some of the ingredients (sesame seed oil, lemongrass and curry paste) I needed to buy extra but now I have them for many more soups to come.

So (for 3-4 portions) I needed

  • 1 Tbsp coconut oil
  • 1 regular size onion (chopped)
  • 2 cloves of garlic (minced)
  • Small piece of ginger (1,5cm x 1,5cm) grated
  • 1,5 Tbsp of red curry paste
  • 1 Tbsp sesame seed oil
  • 2 Tbsp of tamari or soy sauce
  • 1/2 lime juiced
  • 1 stem of lemongrass or some dried lemongrass
  • 2 cans of coconut milk
  • 2  handfuls of mushrooms
  • 100 g of rice noodles
  • 1 cup of water
  • 100 g of firm tofu (cubed)

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  1. Heat the coconut oil in a large pot over medium heat
  2. Add onions, garlic and ginger and saute until soft but not black (2 minutes)
  3. Add red curry paste, lemongrass and sesame oil (give it few more minutes)
  4. Add tamari, mushrooms and noodles (and any other extra you prefer – like cubed tofu, carrots, broccoli) and toss around for half minute
  5. Add coconut milk and water and let it simmer for 10 minutes or until everything is cooked
  6. Add lime juice and some salt/pepper to your taste
  7. Adventurous ones may add chilly at this point as well
  8. DONE! Eat right away and listen good music.

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Again no points from kids (would not dare offer it to them – curry and ginger!) but from me and husband it got 10 points easily.

 

Creamy red lentil soup with coconut milk

When you have more than one member in your family cooking is always about compromises. I have two soups I make most often – one of them my husband favorite (red lentil-tomato) and second one likes to my girls (green pea-broccoli). Baby boy is happy with all the food I give him so far (minus sweet potato). So this time I tried to compromise a bit with red lentil soup my girls usually don’t eat or eat with very long faces – so I didn’t add any ginger and made it creamier with coconut milk. And everybody pretty much loved it (minus attitude). It was still spicy but same time sweet and creamy and smooth. And it was even better next day. So I’ll use bigger pot next time.

  • 1 Tbsp of coconut oil
  • 3 onions
  • 3 carrots
  • 3 cloves of garlic
  • 1/4 tsp of paprika powder
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 300g of red lentils
  • 1l hot water
  • 1 bouillon cube
  • 500g of roughly chopped tomatoes or 1 can of crushed tomatoes
  • salt and pepper to your taste

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  1. First I chopped and sauteed onions, garlic and carrot in coconut oil until onion was transparent and soft (3-5 minutes).
  2. Then I added spices, gave it a good stir and then added lentils and water.
  3. Let it simmer until lentils are almost soft
  4. Add tomatoes, bouillon cube and salt/pepper and let it simmer for another 10 minutes
  5. Add coconut milk and puree everything until nice and creamy

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Husband: 9 (ginger!)

Girls: 5 and 6 (it is good, but still a puree soup with lentils in it)

Toddler: 10 (I should have filmed it – he was covered with soup and loving it)

Here he is “helping” me with tomatoes

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Cauliflower Green-pea Soup

  • 1 head of cauliflower (mine was 650g after cleaning and chopping of leaves and root)
  • 1 bag of frozen peas (400g)
  • 5 Tbsp of coconut cream
  • 1/2 litre of vegetable stock
  • salt and pepper

To be honest here, it wasn’t supposed to be soup.I was going for some kind of mash consistency here but but after I steamed the veggies and blended it all, no doubt it was a baby puree. So to make it edible for girls and husband (me and baby boy wouldn’t mind a puree thingie), I added some stock and served it as soup. Tehy didn’t suspect anything.

I served it with spicy roasted chickpeas and they went so well together.

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Husband: 9 points

Girls : 7 and 4 points (I should not have mentioned cauliflower – they ate it very well but name ruined it all)

Baby son: 10 (faster-faster)

Pumpkin Soup

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  • 2-3 Tbsp of olive oil
  • 2,5 onions
  • 3 cloves of garlic
  • 2-3 cm of ginger
  • 750g of pumpkin cubes (I used muscat-pumpkin or nutmeg-pumpkin? How is it called in english?)
  • 1 carrot (1 would have used 2-3 but kids ate all carrots while I was in the shop bringing potatoes)
  • 3-4 potatoes
  • 1l of vegetable broth (some kind of eco version of this comfy stuff)
  • 200 ml of coconut milk

 Saute onions, garlic and ginger in olive oil on medium heat (do not burn – nobody deserves burned garlic)

Add chopped vegetables and vegetable broth. Broth should barely cover vegetables.

Boil for 20 minutes or until everything is nice and mushy.

Add coconut milk.

Blend it all until smooth (I used hand blender)

Serve with different seeds (I had sesame, pumpkin and sunflower), chilly flakes and roasted bread

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  • Husband: 8-9 points (with chilly and all)
  • Girls : 7 points (perfectly edible but bread got soaked and it was soggy)
  • Baby son: 10 (why you are so slow feeding me, dad, and why so small spoon. Give it to me from a cup. I’ll drink it)

recipe adopted from Külli Holsting and Erle Jõgema “Armastades taimetoitu”

Green pea – broccoli soup

Green pea - broccoli soup

  • 2 little onions and one big carrot chopped and sauted with some oil (coconut oil in this case) in a thick bottom soup pot
  • 450g green peas (one package of frozen ones)
  • 450g of broccoli (again frozen ones)
  • boiling water (didn’t measure but everything should be covered)

Boil fo 20 minutes, add some salt and blend it. Ready it is. Quick, tasty, and affordabe for a change – fresh stuff tends to be rather pricy here in this time of year:/ Need to find some good, healthy and affordable recipes. Plan for next year!