Even if it meant that I pulled a bunch of random stuff out of my pantry and threw it into a huge pot, salted and spiced it and then ate it up. Which is what I did. And you know what? It turned out really amazingly good! I got lucky this time. This ain't my first rodeo, and I know what tastes good, but sometimes my pantry raids turn out terribly. This soup, though, was delicious, and has now been dubbed "yellow yum-yum soup." My kid and my husband loved it!
YELLOW YUM-YUM SOUP
1 15-ounce can coconut milk
2 cans vegetable broth (using the coconut milk can)
1 head of green cabbage, thinly sliced into ribbons
1 15-ounce can white beans, any kind (I used great northern)
2 cubes yellow curry
1/2 teaspoon paprika
1/2 teaspoon dried basil (fresh Thai basil would be even better!)
Dash of turmeric
2 tablespoons lime juice, or more to taste
Salt and pepper, to taste
A couple of sprinkles of sesame oil, optional
- Put the coconut milk and broth into a medium to large-sized pot. Heat and stir until just boiling.
- Add all remaining ingredients.
- Simmer over medium-low heat until cabbage is just starting to get soft. About half and hour.
- Adjust spices to taste. I like an obscene amount of lime juice.
- Serve hot.
- It's just that easy!