When I read one of my favorite blogs ZestyCook.com and saw this recipe for Thai Pumpkin Soup, I knew that I had to have something similar for dinner. I didn't have the ingredients or time to make this soup, but I did have the ingredients to create my own Thai concoction. I guess it would be considered Thai Sweet Potato Soup. I loved it and was pleased with my creation. It had a nice sweet and sour taste with a hint of cilantro. The blend of vegetables added nice crunchy and soft textures. I paired it with one of the rice muffins that I posted about yesterday, and I was in Thai heaven. I will have to try the Thai Pumpkin soup when I have all the ingredients and more time.Thai Sweet Potato Soup
1 serving
1/2 cup Imagine Sweet Potato Soup
1/4 cup bean sprouts
1/4 cup cooked peas
1/4 cup water chestnuts sliced
1/2 tsp Bragg's Aminos or soy sauce
1/2 tsp rice vinegar
top with cilantro to taste
Mix all ingredients and heat in microwave or on the stove top.
Top with cilantro and enjoy!
Thai cuisine + sweet potatoes = perfection
ReplyDeletethat sounds amazing Meg!
ReplyDeleteoh yes, great combination of flavors!!!
ReplyDeleteSounds really good and healthy!
ReplyDeleteGosh I love Thai!
ReplyDeleteThis looks so yummy! Perfect for a nice fall day.
ReplyDeleteYum! I love Thai and this is a great way to add excitement to that serving of veggies.
ReplyDeleteThanks for stopping by my blog.
mmm...thai is one of my favs
ReplyDeleteI really need to buy some rice vinegar but this soup looks doable. I'm boomarking the recipe for a later date. I love that it's soup season!
ReplyDeleteThe soup looks great and I love your colorful bowl!
ReplyDeleteI can totally smell the thai flavors while reading your recipe. Great job of adapting it to what you had on hand!
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