five-minute tomato coconut sauce and soup

1 can coconut milk 2 c tomato sauce 1/2 c sundried tomatoes 1 large garlic clove 1 c cilantro  1 serrano pepper 3 limes 1/2 t ground ginger
1 can coconut milk
2 c tomato sauce
1/2 c sundried tomatoes
1 large garlic clove
1 c cilantro
1 serrano pepper
3 limes
1/2 t ground ginger

Confession:  I attempted to make a quick and easy Thai tomato coconut soup.  It turned out to be  a nice thick sauce.  I then discovered it works just fine diluted and heated as soup!  What do you know, a ‘twofer’! Keep a jar of the made-up sauce in the fridge for wraps, salads, or to top steamed vegetables.  For soup, take 1/4 cup of sauce and stir it into piping hot water.  Squeezing the limes is the only ‘work’ involved here.  It turns out quite limey, so if you prefer it less so, two limes will do.

Step 1:  Gather ingredients; squeeze limes.

Step 2:  Blend all in Vitamix at high speed till smooth, about 2 minutes. Taste, and add a little salt or Bragg’s Aminos if you like (especially for soup; I leave it out for sauce).

two minutes!
two minutes!

That’s it, for wrap sauce.  This made two 2-cup jars of sauce.

as wrap sauce, with steamed broccoli, strips baked tofu, red pepper, garlic & onion sprouts, and romaine lettuce
as wrap sauce, with steamed broccoli, strips baked tofu, red pepper, garlic & onion sprouts, and romaine lettuce

For soup, add 1/4 c sauce to 1 c piping hot water or vegetable broth for each serving.

as a light, nutritious soup; 1/4 c sauce + 1 c hot water or broth
as a light, nutritious soup; 1/4 c sauce  plus 1 c hot water or broth

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