Our family has a favorite recipe from The Pampered Chef's 29 Minutes to Dinner, Vol. 2 cookbook, Spicy Thai Shrimp Soup. Even my picky 22 son loves it.

Since becoming a baby vegan the first of this year, I have struggled with my new diet and the needs/desires of my omni family. I hit upon the idea to alternate vegan/regular meals every other night and that has gone over well. The ideas was that I would eat my vegan leftovers on the meat nights. (Hmm...good in theory - but my family is enjoying my vegan recipes a lot, so there are no leftovers for me.)

Since I didn't have anything left over from Saturday night, and Sunday was going to be shrimp soup night, I decided to do my own little pot of a trial soup. It turned out SO yummy that I cannot wait to make it again!!! Here's my version.

1. 8 oz (or more) cremini mushrooms, cleaned and sliced

Saute' in a small amount of olive oil.

2. 1 bunch fresh cilantro, stems finely chopped separately from the leaves (you won't use the leaves in this dish - I just pop them in the freezer for use in another recipe). You will need 2 tbsp of the chopped stems

4-5 bok choy leaves, trimmed, white parts and leafy green parts divided - you'll need approximately 1 cup of the white part

16 oz vegetable broth

1 1/2 tbsp grated fresh ginger

2 cloves garlic, pressed

1 tbsp Thai red curry paste

Add all of this (not the green leafy parts of the bok choy - it will be added at the end) to the mushrooms and whisk. Cover, bring to a boil, then reduce heat and simmer 7 minutes.

3. 2 oz rice noodles, broken into third and soaked according to package directions

1 can light coconut milk

1 lime, juiced

Salt/pepper to taste (we're from Louisiana - we add Tony Chachere's seasoning)

Add softened rice noodles, coconut milk, green parts of the bok choy and return to a boil. Cover and simmer about 3 minutes. Remove from heat; stir in the juice from the lime.

Makes 4 servings.
View this orginal post in Vegan-Vegetarian Recipe discussion board