My changes to this recipe made it absolutely wonderful. Here's what you should add to your ingredient list: 1 red bell pepper (julienned) 1/2 yellow onion (chopped) 3 cloves of garlic (minced) 1 zucchini (quartered) 1/4 cup coconut milk 1 vegetable bouillon cube instead of the salt that the recipe calls for I also doubled the ginger/pepper/cumin mix (because you need to add more liquids to account for the extra veggies) and I left out the tomatoes. Begin by sauteing the onion and garlic and then add the bell pepper and zucchini--saute for a few minutes. Add 1 cup of water, ginger/pepper/cumin mix, pineapple and veggie bouillon cube--stir and bring to boil. Add half of the coconut milk and bring to a boil again. Add as much more water is desired for your soup--I added another cup, brought it to a boil. Then add the remaining coconut milk. I always taste my food as I go along. For me, it needed more salt so I added a little bit and I like spice so I added a little cayenne pepper. The soup turned out really good and I would highly recommend my version! I can't imagine this soup without the veggies--it seems it would be a bit boring. Enjoy my Thai inspired version!
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My changes to this recipe made it absolutely wonderful. Here's what you should add to your...