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January 20, 2013

Thai vegetable stew, from Kahakai Kitchen

Thai vegetable stew, a vegan Meatless Monday option from Kahakai Kitchen (on Soup Chick).

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.

Get the recipe for Thai vegetable stew from Kahakai Kitchen.

More on Soup Chick:
Thai chicken red curry coconut soup
Quick and easy Thai hot and sour shrimp soup (tom yom koong)
Tom yam kung, from She Simmers

Posted by Lydia (The Perfect Pantry) at 12:36:00 AM in Meatless Monday, Skinny soups, stews and chili, Vegetarian/vegan stews

Comments

1
Posted by: Kalyn | January 20, 2013 at 10:49 AM

This sounds fantastic. I think I'm hungry for those flavors.

2
Posted by: Lydia (Soup Chick) | January 21, 2013 at 07:23 AM

Kalyn, this stew is the antidote to a weekend of heavy eating (and birthday cake!). Can't wait to make it this week!

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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