Vegetarian Thai soup
By Brittney MacDonald, Life & Style Editor
1/2 red bell pepper (thinly sliced)
1/2 red onion (sliced)
5 mushrooms (sliced)
3 cloves of garlic (minced)
1 tsp ginger (grated or minced)
2 tbsp sriracha
1 jalapeño with seeds (sliced)
2 cups vegetable broth
1 can of coconut milk
1/2 cup cream (don’t add this if you want it to be vegan)
1 tbsp brown sugar
1 tbsp soy sauce
2 tbsp lime juice
3 green onions (chopped)
Now I know that seeing so many ingredients may look a little intimidating—but trust me, this soup is super easy to make. It’s also great for meal prep since it freezes really nicely.
Basically, all you have to do is toss all the veggies together in a pot. This means all the bell peppers, onions, mushrooms, and jalapenos. Add in the garlic, sriracha, ginger, broth, coconut milk, brown sugar, and soy sauce.
Bring this to a boil, and then put a lid partway over the pot, with enough of a gap for the steam to vent. Reduce the heat to about medium and let it cook for 10 minutes. By the end the veggies should be a little crispy, but slightly wilted.
Remove from the heat, then stir in the cream and lime juice.
Garnish with a sprinkling of chopped green onions. You can also garnish it with cilantro—if you don’t find it absolutely disgusting like I do.