Monday, March 15, 2010

Flexible Thai Soup and Spring Rolls

I think the soup is called "flexible" because you can add any vegetables you feel like. I added a handful of spinach, a cup of sliced mushrooms, and half a block of tofu, cut into strips. I used a very large shallot and 4 cloves of garlic, instead of 1. For the lemon juice, I used 2 TBSP of the kind in the plastic lemon. For the chili sauce, I used a few squirts of Sriracha Hot Chilli Sauce. It is really good stuff and has its own facebook page. Random, yes! It is served over jasmine rice.

I also made spring rolls to go with the soup. I could make and eat these every day! I was first introduced to them by Isa Chandra Moskowitz at a cooking demo. Yes, she is the amazing author of my favorite cookbooks including Vegan Cupcakes Take Over the World, Vegan Cookies Invade Your Cookie Jar, and Veganomicon. They are insanely easy, versatile and great for having people over and making together. For this batch, I included yellow pepper, mushrooms, spinach, green onions, rice noodles, and smoked tofu. I made this dipping sauce but added a pinch of hot sauce and a dash of lemon juice along with a 1 inch piece of diced ginger.

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