I’m not going to claim that this soup is as tasty as what you’d get at a good Thai restaurant, but for a white girl in under 30 minutes it’s a keeper! My soup may not be authentic but my version is vegan, low in sodium, and less than 400 calories per bowl. Go ahead and double up on the Thai hot peppers if you’re in a family that’s okay with spice. Soup thickens substantially as it cools so this is not a dish to make ahead.
Yields: 4 servings; Prep Time: 5 minutes; Cook Time: 20 minutes
- 1 Tbsp toasted sesame oil
- medium green bell pepper, thinly sliced
- 3 green onions, sliced
- 2 Thai hot peppers, finely chopped
- 15 oz can stir-fry mushrooms
- 4 heaping cups baby bok choy
- 13.6 oz can light coconut milk
- 16 oz low-sodium vegetable broth
- 6 Tbsp creamy peanut butter
- 2 cups black rice vermicelli, broken in half
- lime juice (optional)
- Sriracha (optional)
- Heat sesame oil in a large pot over medium-high heat.
- Add green pepper to pot and cook 2 minutes, stirring regularly.
- Add green onions and Thai pepper and cook another 2 minutes.
- Add mushrooms and bok choy and cook another 2 minutes.
- Stir in coconut milk and broth and bring to a boil.
- Stir in peanut butter and vermicelli and boil an additional 7 minutes.
- Top bowls with lime juice and Sriracha to taste.
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