Thai Tomato Soup

Creamy, tangy, and simple.

Ingredients

• 1 tbsp grated ginger

• 2 cups chopped bok choy

• 1/4 cup chopped fresh basil leaves

• 2 cups stock or water

• 1 can (48 oz., more or less) tomato juice

• 3-4 tbsps soy sauce

• 1 cup bean sprouts

• 1/2 cup coconut milk

• 2 tbsps lime juice

Method

1. Cook the ginger, bok choy, and basil in the stock or water in a medium stockpot for 10 minutes.

2. Add the tomato juice, soy sauce, and bean sprouts and cook another 10 minutes.

3. Add the coconut milk and lime juice and serve.

  Makes 6-8 servings.

This recipe was excerptedfrom The Accidental Vegan, © 2000. Reprinted with permission from the publisher: The Crossing Press Inc., P.O. Box 1048, Freedom, CA 95019. http://crossingpress.com.

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Devra Gartenstein is the accidental vegan (vegetarian that uses no dairy, eggs, or any type of animal product). She stumbled on vegan cooking due to the overwhelming number of requests from people who were customers of her catering service. She had to adjust every recipe to make it at least as good, if not better than, meat-based or fat-based food. So the cooking in this recipe book has been pushed to the max. Her chapter on the use of seitan is worth the cost of the book by itself. Devra is the owner of The Lucky Palate in Seattle. Visit her website at http://luckypalate.com/index.shtml.