Flexible Thai Soup and it is ‘flexible’ !

Last night it was Flexible Thai Soup. I am not sure how it is named ‘flexible’, likely because there is flexibility of vegetables used in the soup. We liked it, flavorful, great zing, good taste and I would make frequently. I didn’t make the rice to go with the soup, so by itself, while filling, it was not a meal to hold us through the evening as we found ourselves in search of something to snack on late in the evening, even though I had added extra vegetables to the soup.

Today when I went to my recipe box at VegWeb to give a review to the recipe, I found many people already had given it a good review and added suggestions. I don’t think I need to add another ‘me too’ review. One of the reviews points out that the list of ingredients are not ‘hard to find’ and yet the taste of the soup is authentic enough to be Thai. Hmm, yep, it was quite good.

Flexible Thai Soup

1 shallot, chopped
2 tablespoon chopped fresh ginger
1 clove garlic, minced
1 can vegetable broth
1 can coconut milk
1/4 cup cilantro, chopped
juice of 1 lemon
a few drops of chili sauce to taste
2 tablespoon soy sauce (the original called for Thai fish sauce)
flexible part – 1 cup fresh spinach leaves, or 1 cup sugar snap or snow peas, or 1 cup water chestnuts, or 1 cup black mushroom


Serves 2 to 4.

Saute shallot, garlic and ginger in a small amount of vegetable oil. Add coconut milk and vegetable broth. Bring to a boil, Turn down to simmer. Add cilantro, lemon juice, chili sauce, fish sauce (or alternative ) and vegetables. Simmer until spinach is wilted and veggies are tender but not limp, approximately 5 minutes. Serve with rice.

Listing suggestions for additions/alternatives;

– alternative to using coconut milk = rice milk, low-fat milk, light coconut milk, coconut water, coconut powder, diluted coconut milk, one of the reviews explains how to make coconut milk using unsweetened coconut flakes. (I think I will consider cost comparison between using coconut flakes and the canned Thai coconut milk product)

– additional add ins = (I added green onions, bean sprouts, and water chestnuts), carrots, snap peas, tofu squares, asparagus, green beans, peanut butter, curry paste, lemongrass,basil, bamboo shoots.

– don’t like too much lemon, use less in the recipe. Try using lime was another suggestion.

(Well, I guess that is why it is called ‘flexible’ Thai soup – grin)

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