Sometimes, in the cold and snow of a New England winter, it helps to imagine myself on a beach in a warm country, like Thailand. The next best thing? A bowl of this Thai vegetable soup
from Kahakai Kitchen. Filled with vegetables and the fragrance of lemongrass, kaffir lime leaves, cilantro and Thai basil, this vegan and gluten-free stew gets its creaminess from coconut milk. If you want to stretch it a bit, add some rice noodles or chunks of tofu.