Time for some yummy soup

I love soup, it might be the perfect food. I came up with this recipe when trying to duplicate a soup I like to order at a local Thai restaurant. Their soup has a coconut base, but the spices resemble those used in tom yum soup. I came up with a hybrid soup, part coconut and part tom yum. This soup is fast and easy to make and it is the perfect meal for watching King of the Hill (I'm not sure why.) I got the tomatoes free from a friend's garden and the onion and mushrooms were leftover from my salad-making supplies so I will factor in $.75 for them. I bought the tofu and noodles at the grocery store today for $3.48 and the coconut milk came from the Asian grocer where it was 2 cans for $1.

Coconut Tom Yum Soup

4 cups water
3 Tbsp tom yum soup paste*
half an onion (chopped)
1/3 cup mushrooms (chopped)
1 tomato (diced)
3-4 oz tofu (cubed)
2 bundles somen noodles
2 Tbsp fresh cilantro (diced)
half a can of coconut milk

Put the water, paste, onions, mushrooms, tomatoes, and tofu in a pot and bring to a boil. Once the soup is boiling add the noodles and continue to boil for 2 minutes. Reduce heat and add cilantro and coconut milk. Simmer for 2 minutes and remove from heat. Makes 4 servings.

*Not all tom yum soup paste is vegan; make sure to check the label.



Philip also participated in the $5 challenge. Below is his recipe for 'cheezy' enchiladas.

'Cheezy' enchiladas

1 can refried beans
1 can enchilada sauce
1 pack flour tortillas
1 onion chopped
1 can diced black olives
1/2 pack taco seasoning
1 jalapeno

Preheat oven to 350 degrees Fahrenheit. Combine refried beans, 1/4 enchilada sauce,onion,olives and taco seasoning into a saucepan. Set on low heat and stir occasionally for 10 minutes. Add a portion of the "cheeze" into the saucepan and stir.

Scoop contents into the tortillas and fold in rows into casserole pan. Pour remaining enchilada sauce on top and then add the remaining "cheeze". Top it with chopped jalapenos and stick in oven for approximately 20 minutes. Remove and serve.

'Cheeze' Sauce

1 cup nutritional yeast
1 cup flour
1 tsp salt
1 tsp garlic powder
1/2 cup margarine
1/2 cup yellow mustard

In a skillet combine nutritional yeast, flour, salt and garlic powder. Set heat to medium/high and whisk until conistancy becomes thick. Remove from heat. Add yellow mustard and margarine and whisk until margarine has melted.



Also, Michelle made an awesome black bean and corn salad with mangos so you should definately check that out on her blog.