In the bloodless autumn and winter months, there's not anything pretty like a creamy vegetable soup made from root greens and earthy mushrooms, all simmered together with highly spiced Thai seasonings that first of all tempt after which pleasantly linger at the palate. The lasting attraction is beautifully tempered by way of the soothing presence of coconut milk and the herbal sweetness of sweet potatoes and carrots. This soup speaks comfort. It also makes a fair amount, so it's wonderful for leftovers day after today, specifically because the flavors meld collectively after the soup has been resting overnight.
I do like a thick and creamy soup, however as is commonly the case, soups are not best forgiving, but also very clean to modify to in shape choices, so skinny out the soup as tons or as low as desired. Serve it up with grains, flat breads, or even a few thick slices of crusty bread.
Other Thai-Inspired creations you could experience from Lisa's Vegetarian Kitchen:
Creamy Thai Coconut Mushroom Soup
Thai Red Curry Vegetable Soup
Thai-Inspired Sweet Potato Kidney Bean Soup
Massaman Curry with Paneer Cheese
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