From what I've heard, authentic classic Thai dishes attempt to represent all possible ranges of palate experience with taste and texture: salty, sour, sweet, crunchy, creamy, spicy, cooling! While this is a HUGE challenge for any cook, I think that you will find the following Vegan take-off of a Thai Coconut Veggie Soup achieves this pretty well-- toss in some peanuts before serving to add 'crunchy'.
Many of the ingredients you will have in your kitchen already. The Thai basil and lemongrass can be picked up in most grocery stores, but definitely at the Asian stores. And it is ALL Vegan!
Note re lemongrass: Crack the grass a good one with the broad side of a heavy knife to release the fragrance, and then chop into 1" pieces.
Thai Coco-Veggie Soup (makes 4 servings)
INGREDIENTS:
* 1 medium, organic onion, diced
* 2 red bell peppers, diced
* 3 cloves organic garlic, minced
* 1 organic carrot, sliced
* 1 can chickpeas or sweet green peas (organic, please)
* 2 tbsp Virgin Coconut Oil
* 1/2 tsp cumin
* 1/2 tsp coriander
* 1/4 tsp cayenne
* 2 1/2 cups diced tomatoes
* 1 cup coconut milk
* 1 cup organic peanut butter
* 1/2 cup vegetable broth
* juice from 3 limes
* 1 scant tsp Celtic Sea Salt
* 2 blades of fresh Lemongrass, bruised and cut into small pieces
* 1/2 cup fresh chopped Thai basil
PREPARATION:
Sauté in virgin coconut oil (VCO): the onion, peppers and garlic in a large pot until onions are soft, about 3-5 minutes.
Add the remaining ingredients, except for the basil, and bring to a simmer. Allow to cook over low heat for one hour.
Stir the lemon grass into the soup at the end of the hour.
Pour about 1/2 of the soup into the canister of the Vita-Mix and blend until smooth and creamy.
Fold the creamy blended soup into the chunky soup on the stove. Add the basil to the soup at this time.
Serve immediately!
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