This has actually been happening to be a lot recently, and I’m loving it. Nuts, coconut milk, and crunchy vegetables are some of my favorite ways to keep a recipe vegan while still having great big flavor. Sometimes I do it on purpose, sometimes it just works out, like with this soup.
This soup was an “I hate to waste anything ever” invention, and it turned out so well that I’ve made it a few more times, this time for you! When our house was on the market (RIP to that idea) we ate more takeout than I’d care to admit, and one of my favorite takeout options is Indian. It’s a killer excuse to order 3 entrees for 2 people and eat Indian for a few days in a row, which is basically my version of heaven. BUT, they always send so much rice. Enough for rice on rice on rice for days after the curries are gone. I hate wasting food, we had some rice languishing in the fridge, soup was born.
It’s silky and creamy from the coconut milk, hearty from the rice and tofu, and has a light quality from the bok choy. I’ve served this plain or with lime juice and cilantro over top, and either way is delicious. Leftover haters unite!