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Ingredients

• 6 cups good-tasting faux chicken or vegetable stock (SERVES 2 as a main entree, 4-6 as an appetizer)
• 1/3 to 1/2 can thick coconut milk (preferably not 'lite')
• 4 Tbsp. minced fresh lemongrass (see below), OR frozen-prepared (available at Asian stores)
• 3 kaffir lime leaves, left whole (available fresh or frozen at Asian stores)
• 3 cups pumpkin or squash, peeled and cut into bite-size chunks
• 2 cups yam, peeled and cut into chunks
• 1-2 cups soft tofu, sliced into cubes (or substitute chickpeas)
• 1 shallot, minced, OR 1/4 cup minced purple onion
• 3 cloves garlic, minced
• 1 thumb-size piece galangal or ginger, grated or sliced thinly into matchsticks
• 1-2 fresh red chilies, sliced, OR 1-2 tsp. Thai chili sauce, OR 1/4 to 1/2 tsp. dried crushed chili
• 1/2 tsp. turmeric
• 1/2 tsp. regular chili powder
• 3/4 tsp. ground coriander
• 1 tsp. ground cumin
• 4 Tbsp. soy sauce (use wheat-free for gluten-free diets)
• 1 tsp. brown sugar
• 2 Tbsp. fresh-squeezed lime juice
• 1-2 generous handfuls baby spinach, washed
• 1/2 cup fresh basil + 1/2 cup fresh coriander for toppings

Description

This Thai Vegetable Soup Recipe Is Great Any Time Of Year, But Is Especially Good When The Summer Or Autumn Vegetables Are At Their Freshest. Quick And Easy To Make, This Soup Is Also Very Versatile - Substitute The Vegetables You Prefer, Making Use Of W

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