This simple soup had my kids going back for more. It has a mild spice, which they liked. I added more heat to my own bowl. It's inspired by Tom Kha, but I never have lemongrass on hand! Instead, I used basic ingredients that are often found in our house. Enjoy!
Thai Inspired Soup
1/2 chopped onion
2 cloves minced garlic
1 T grated fresh ginger
3 sliced carrots
8 oz chopped mushrooms (I used crimini)
6 c water
2 T veggie broth powder
1/4 c tamari
1/2 T garlic chili sauce
handful of fresh or frozen peas
1 bunch of chopped fresh spinach
1 tomato, sliced into wedges
1 can coconut milk
1/2 package brown rice noodles
Make a large pot nonstick by heating it over medium high heat. Add salt to lightly cover the bottom and heat for a minute. Add enough oil to lightly coat the bottom and heat for another minute. Then add the onion, garlic and ginger. Stir occasionally. When that mixture softens, add the carrots and mushrooms. Continue to cook it all down, lowering the heat if necessary. Then add the water, broth powder, tamari, chili sauce and peas. Bring to a boil. Add the spinach, tomatoes and coconut milk. Bring to a simmer and then add the noodles. Cook according to noodle package directions, from 3-10 minutes longer. Serve!
Serves 6. Prep time: 30-45 minutes.