Monday, August 24, 2015

Kimchi Coconut Soup

I really love fermented things, and I ferment my own, often.  As such, I'm always looking for new ways to eat my delicious food in jars.  I also hate to throw anything out, so I'm always thinking about ways to use lots and lots of tasty veg in one dish.  I love Asian-inspired food, so I came up with this.


I've been eating this a lot (A LOT) lately.  With my son now in real school (aka Kindergarten) and both kids in sports activities, my crazy life has one speed:  hair-on-fire fast.  This soup is about as simple as it gets and it's *fast*.  Win-win.


2-4 c. sliced veg (shiitake, red peppers, pak choy, kale, etc)
1/2 c. kimchi*
1 can lite coconut milk
1/2 can water
salt to taste
1 lime, juiced


Slice all the veg and add it straight to a deep saute pan.  Add the kimchi.  Add the coconut milk, water, and salt (if desired).

Cover, cook on medium-high for about 5 minutes.  Then remove the lid, and cook an additional 10 minutes.

Remove from heat, add the lime.  Adjust seasoning if necessary.


*note:  I ferment my own kimchi (between the hours of midnight and 6a, to be sure), but any delicious kimchi you favor will work great in this recipe.