Two Thai Soups

Lent starts this week and we are on the lookout for great vegetarian meals to round out our Friday meals.  I’ve been on a bit of a Thai kick lately and recently made this pumpkin and coconut soup (pictured to the left – picture is from the cookbook as it is much prettier than my picture was!) to GREAT reviews and I look forward to making the omelette soup, below, from the same cookbook in the weeks to come.  Thai is such a nice, refreshing way to eat meat-less that you don’t feel like you’re missing out too much, plus both soups are quick and easy to make with little preparation (other than shopping for the ingredients!)  Enjoy!

1 egg
1 Tbsp peanut or coconut oil
1.5 pints or 3-3/4 cups vegetable stock
2 large carrots, finely diced
4 outer leaves Savoy cabbage or bok choy, shredded
2 Tablespoons soy sauce
1/2 teaspoon sugar
1/2 teaspoon black pepper
fresh cilantro leaves, for garnish

Put the egg in a bowl and beat lightly with a fork.  Heat the oil in a small frying until it is hot, but not smoking.  Pour in the egg and swirl the pan so that it coats the base evenly.  Cook over a medium heat until the omelette has set and the underside is golden.  Slide it out of the pan and roll it up like a pancake.  Slice into 1/4-inch rounds and set aside for the garnish.

In a large pot, heat the stock with carrots and cabbage and bring to the boil.  Reduce the heat and simmer for 5 minutes, then add the soy sauce, sugar and pepper.

Stir well, then pour into armed bowls.  Lay a few omelette rounds on the surface of each portion and complete the garnish with the cilantro leaves.


This post is written in conjunction with the Carnival of Meatless meals at Mama Says, Real Food Wednesday and Foodie Friday.