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.
Ingredients2-4 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
Technique
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.HOW EASY WAS THAT?!?
*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.
