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So there’s this really great Asian grocery store close to my house that I frequent at least once a month. For around $30, I walk out of there with 4 to 5 heavy bags of goodies ranging from fresh tofu to a variety of rice noodles. Creatively, I love cooking with Asian flavors because they are so complex and spicy and usually vegan friendly. This week I loaded up with some frozen vegetable dumplings, coconut milk, fresh Thai basil, and the owners famous homemade vegan kimchee. I had to make soup. A really spicy, hearty, tasty soup. This recipe is one of those that I am continually adding to and modifying because there are so many delicious ingredients that I can add or switch out. Sometimes I’ll add veggie dumplings, sometimes its Soba noodles, and other times it might be my own homemade potato Thai gnocchi. The point being, don’t get too hung up on having the exact ingredients on hand. I sometimes just use up tons of vegetables that are about to go bad and leftover rice in the soup and it turns out scrumptious every time. The secret is in the broth. I add some miso for depth, a splash of soy sauce for saltiness, and always have limes on hand to give it one last kick of oomph. Also remember to take advantage of fresh herbs in a soup to really brighten the flavor. Mint and basil are two of my favorite in an Asian dish. I whipped up this soup in about 20 minutes so it’s an easy weeknight staple. Loaded with antioxidants and nutrients, this easy plant-based soup will be a healthy dinner that everyone will love. Well, hopefully because as most of you know I live life wearing my rose colored glasses:) <\/p>\n\n\n\n
Happy Eating and let me know if you enjoyed this recipe!<\/p>\n\n\n\n
<\/p>\n\n\n\n\n\n\n20 Minute Spicy Thai Dumpling Soup<\/h2>\n