Tastes Like Food

Amy’s Kitchen makes lots of canned soups, sauces, and frozen entrees I really like. I think they’re all organic, and a lot of them are vegan. Some are also wheat-free and gluten-free.

One of my favorites is the Thai Coconut Soup (also called Tom Kha).
The soup is a coconut milk base with authentic Thai spices, including ginger root and lime leaf. (Amy’s has some magical way of putting one slice of ginger and one lime leaf in every can. Be sure to remove these after heating.) The soup also contains vegetables and tofu cubes.

Preparation:

• Shake the can a few times to unclump the coconut milk from the lid and bottom of the can.
• Open the can of soup into a small sauce pan and heat over medium flame.
• Add soft vegetables that don’t take a lot of time to cook such as fresh tomatoes chunks, cucumber slices, bell pepper slices, mushrooms or broccoli florets. You just want these to soften in the hot soup, not cook through, so no need to cook more than three or so minutes.
• Heat until steamy but not boiling.
• Remove the ginger slice and lime leaf.
• Top with sprouts and/or cilantro.

Dietary: Vegan
Spice: Has a little bit of heat, but definitely mild, rather than medium or hot.
Servings: Serves 1 as a meal, 2 as a side
Approximate Time: 8 minutes