It’s amazing what you can do with leftovers. The fundraising event was a great success and I had a little bit leftover of just about everything. So I decided to combine a lot of it into a thai coconut noodle soup and loved the results. My ingredients were dictated by what I had on hand. Feel free to create and share your own variation based on what you have. Granted, I had just made vietnamese spring rolls, so you may not typically have a lot of this stuff lying around. However, it’s a great example of how you can turn leftovers into a completely different, and just as tasty, dish.

What you need

• 8 oz Thai rice noodles, cooked
• 4 cups vegetable broth
• 1/2 can coconut milk
• 3/4 cup wild mushroom sauce
• 3/4 cup mung bean sprouts (commonly marketed as just “bean sprouts”)
• 3/4 cup carrots, julienned
• 1/4 cup fresh thai basil, chopped
• 1/2 cup fresh cilantro, chopped
• 8 oz silken tofu, cubed
• 1 teaspoon fresh ginger
• 3 tbsp braggs amino acid
• 2 tbsp fresh lemon juice
• 2 tbsp rice vinegar
• 1 tbsp thai chili oil
• 1 tsp minced garlic
• Salt and white pepper to taste
• Serve topped with fresh cilantro and peanuts

How to make it

This one isn’t rocket science. Simply heat the vegetable broth in a large pot over medium heat. Add all ingredients. Simmer for 15-20 minutes. Taste and adjust seasonings as desired.  I served it topped with fresh cilantro and crushed peanuts. Here’s a favorite tip of mine – adding a low effort topping like fresh herbs and nuts makes a meal look and taste much more special and is worth the few extra minutes it takes. Even when you’re only serving yourself.

Tags: non-dairy, vegan