Vegetarian Delights: Spicy Thai Stir-Fry Soup

Spicy Thai Stir-Fry Soup

I love Thai Food, and especially Tom Kha and Tom Yum soup.  Our local Asian fusion restaurant has a bit of a different take on their soups, by using a tomato-based broth, so this was the inspiration for today's recipe.

The coconut milk is creamy, delicious and filling, so meat really isn't necessary in this recipe.  It would be really easy (and tasty) to throw some shrimp or chicken in if you like!

Most of today's ingredients came from my local Trader Joe's.  I love their organic Tomato and Roasted Red Pepper Soup.  It's a perfect, vegetarian-base with tons of color and flavor.

Of course, if you're looking for a lower calorie version, you can always use light coconut milk, or even a vegetable or chicken broth in place of the coconut milk. Some fresh lemongrass would be delightful in this also!

Spicy Thai Stir-Fry Soup

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4-6

Ingredients:

Spicy Thai Stir-Fry Soup

• 2 tbsp. olive oil
• 6 oz. Portobello mushrooms, chopped
• 4 medium carrots, peeled and sliced on a bias
• 1 red bell pepper, chopped
• 6.3 oz (4 stalks) baby bok choy, thinly sliced lengthwise
• 32 oz. Tomato and Roasted Red Pepper Soup
• 1 13oz. can coconut milk
• 1 tbsp. curry powder
• 1 tbsp. sriracha hot chili sauce
• 2 tbsp. fresh cilantro, chopped
• 1 tsp. garlic powder
• salt and pepper to taste

Steps:

1. In a large skillet or wok, heat the olive oil on medium heat.  Add the mushrooms, bell peppers and carrots.  Season with salt, pepper and garlic powder.  Stir and continue to stir-fry on medium heat for about 7-10 minutes, until the mushrooms are browned and the veggies are slightly soft.
2. Stir in the tomato and roasted red pepper soup, coconut milk, curry powder and sriracha.  Stir until combined.  Add the bok choy and cilantro, stir and cook for another 4-5 minutes until bok choy are soft and soup is hot.  Serve immediately.