|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!
My FAVORITE ingredient in today's recipe is the So Delicious Dairy Free Coconut Milk! I used their coconut milk today for a contest entry. It gives the soup its rich, creamy texture and TONS of flavor! I used the original culinary coconut flavor, but the unsweetened original beverage would work just fine as well. Use the lighter version if you're looking to cut calories, but they're all healthy, they're all easy to use and they're all SO DELICIOUS!
Spicy Thai Stir-Fry Soup
Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4-6
|Go to the recipe contest page!|
- 2 tbsp. olive oil
- 6 oz. Shiitake 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
- 11 oz. So Delicious Dairy-Free Culinary 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
- 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.
- Stir in the tomato and roasted red pepper soup, So Delicious Dairy-Free Culinary 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.