Quick Thai Leek Soup

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A delicious twist on basic spaghetti: Baking it with spinach, sausage and cheese melds the flavors deliciously and creates a one-dish meal that’s almost as good as lasagna—without all the work. Use a smaller or larger amount of meat, as desired, or omit completely for a vegetarian version.

Serves: 4

Vegetable Options

This basic recipe is easy to customize. It’s particularly good at accepting whatever vegetables need to be used up in the frig, like radishes (peel, cut into matchsticks and brown with tofu), mushrooms (slice thinly and sweat with leeks), or spinach (stir in roughly chopped pieces after soup has simmered and is removed from heat; cover and allow to sit for 5 minutes.)

Meat Option

For the tofu, substitute diced chicken breast or thin, short strips of pork.

Quick Thai Leek Soup

Using a high-quality readymade peanut sauce takes not only the work but the guesswork out of this soup. Leek greens are an inexpensive and easy way to get more green soups and stir-fries.
Ingredients	Instructions
8 oz. (half of a 16-oz. tub) firm tofu, pressed, then cut into ½” cubes 1 Tbsp. canola or safflower oil	Brown Tofu In a large saute pan, BROWN tofu in canola oil.
½ Tbsp. canola or safflower oil 4 cups leeks, white and light green parts. cut into half rounds about ½” thick (about 1-2 large leeks) 2 cup frozen red pepper strips, cut into ½ to 1” dice	Sweat Leeks and Peppers While tofu browns, SWEAT leeks in a large sauce pan over medium heat until just crisp-tender, about 5-7 minutes. Add peppers and continue cooking over medium heat for another 5-7 minutes, until thawed.
2 cups Imagine vegetable broth 1 cup coconut milk 1 cup water ¼ to ½ cup San-J Thai Peanut Sauce to taste 2 Tbsp. soy sauce	Add Liquids and Simmer To the leek mixture, stir in broth, coconut milk, water, peanut sauce and soy sauce along with browned tofu. Simmer about 5-7 minutes then remove from heat, cover and let sit for 5-10 minutes for flavors to meld. .
Optional Garnishes Chopped cilantro Freshly squeezed lime juice Chopped peanuts	Garnish and Serve Serve soup with garnishes, as desired.

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1. Press and brown tofu

2. Sweat leeks and peppers

3. Stir in readymade broths and sauces

1-2-3 Soup

Soup’s on!

Ingredient Notes

1. Oil Use any kind of neutral-flavored cooking oil. Canola and safflower are a couple examples, but sunflower, peanut or plain (non-toasted) sesame oil are other options.

2. Leeks Leek greens can also be used in this soup, just don’t combine and use them with the white and green parts. If using leek greens, slice in half vertically, then slice horizontally on the diagonal, about ½” thick.

3. Peanut Sauce San-J is great if you like a spicier sauce. Simply Boulder’s Coconut Peanut and Annie Chun’s Thai Peanut are two sweeter options that still have good ingredient listings (although Annie Chun’s does contain “natural flavor,” something that makes me suspicious.)

Optional Garnishes and Add-Ins (from bottom left corner): fresh lime juice, winter radishes, mushrooms, fresh cilantro.

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