Recipe of the Week: Soup-On-The-Go
Soup On The Go
This simple, but delicious, soup base is super fast to make, and is easily tailored to your own taste.
For each serving use:
– 1 1/2 cups low-fat chicken broth (vegetable broth for vegetarians)
– 1 cup lite coconut milk (canned)
Stir together in saucepan. Add leftover pre-cooked veggies and protein (i.e poultry, seafood, beef or tofu.) Heat to serving temperature and add seasonings.
Experiment with various spices, proteins and vegetables for variety.
The broth and coconut milk base is commonly used in Thai cooking and is especially complementary with Thai flavors such as fresh basil or cilantro sprinkled on top after heating soup.
Copyright Cheryl and David MacDonald, 2011