This recipe here is the exact one from my ‘Soup’ cookbook, although it doesn’t reference at all its origins. I try to note where I find the recipes that I use or adapt, particularly when they are from a specific cookbook. Anyway, my recipe below is a variation on the recipe in the link, and there are some things that I am going to try differently next time, too. Next time also being when we next reheat the remaining soup… 🙂 This is how I made it:
- 8-10 oz. Green Beans, chopped
- 1-1/4 qts. Boiling Water
- 1 can Coconut Milk
- 2 Garlic Cloves
- Olive Oil
- 1/2 Red Onion, chopped
- 10-12 oz. Mushrooms, sliced
- 1 can Baby Corn, halved
- Red Pepper Flakes
- Green Onions, chopped
- 1-2 Tbsp. Lemon Juice
1. Cook the green beans in salted water for 4-5 minutes. Remove beans and return water to soup pan. Add Coconut Milk to water.
2. Chop Sliced Almonds in a food processor and set aside. Heat oil in a saute pan. Add Mushrooms and Red Onions, cooking for 6 minutes. Add processed Almonds and Garlic, stirring for a few minutes. Add Red Pepper Flakes, Green Beans and Corn, stirring again to mix and heat through.
3. Add veggie mixture to water and coconut milk. Bring to a boil, lower heat and simmer for 15-20 minutes. Add Green Onions and Lemon Juice. Serve.
Verdict: It was a tasty enough soup. We liked the coconut milk in there, along with the red pepper flakes. The soup was a bit watery, which may be due to the fact that I didn’t measure my water. We’re thinking that adding some Peanut Butter would be a good addition, both adding some flavor and thickening the soup a bit.
I’ll have to try some more recipes with these flavors (coconut milk, in particular) because we do like them. We generally like thicker, creamier soups, and that is was D. was expecting. So while we liked the tastes, I’ve got to work on adjusting the texture. Perhaps also throw some chicken in there… I’ve had this one with tofu before. I’ll be playing with this a bit in the future.