Vegan Pad Thai Soup — Turning one of my favorite dishes into a healthy, veggie-packed soup!
I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes associated with the contest. I was not compensated for my time.
Hello to you my food loving friend!
Hold on to your Thai-inspired knickers, because I got a soup that is about to blow yo mind.
I’m Boom Clap happy to be working with Progresso’s new line of premium cooking stocks, that will knock the socks off your next soup They’re now available in grocery stores nationwide (in the soup aisle), and are made by simmering real bones, vegetables and herbs to create a flavor that’s close to homemade.
So if you ain’t got the time or stockpile of veggie ends to make the easiest veggie stock you’ll ever make, these come in at a close second best. Granted the veggie blend isn’t cooked with any bones..unless carrots and celery are now converted vertebrates, but delicious nonetheless.
One recipe that I find myself making time after time is my spaghetti squash pad thai. It’s quick, simple, and cheap. But quite frankly, it’s pulling an Adele and becoming overplayed far too fast.
So it had to reinvent itself. Shave it’s head. Put an umbrella through a car window. Twerk itself all up on Robin Thicke. And there’s no better way to come out on top than with a little something the French like to call…#soupyoself.
Since Progresso’s veggie stock has such a depth of flavor on it’s own, I knew it would help to one up this vegan pad thai recipe to anotha level.
- 2 teaspoons oil
- 1 block firm tofu, cubed
- 2 cloves garlic, minced
- 2 green onions, chopped
- 4 cups cooked spaghetti squash
- 3 cups vegetable broth
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 2 tablespoons tamari (or soy sauce if not gluten-free)
- chopped peanuts
- chopped green onions
- In a large pot, heat oil over medium-high heat.
- Add cubed tofu, and cook until browned.
- Add garlic, and green onions, and cook an additional 30 seconds.
- Add in spaghetti squash, vegetable broth, lime juice, brown sugar, and tamari.
- Turn heat to low, and simmer for 10 minutes.
- Serve, and garnish with crushed peanuts and green onions.
Now I made this version vegan, but you could easily add cooked chicken, shrimp, or even some hard-boiled egg instead of tofu. I am available on nights and weekends for taste testings if needed.
And be sure to check out all the other “soup”er entries below for some more inspiration!
Make it a great day!
What’s your favorite Thai dish?
If you could only eat one soup for the rest of your life, what would it be?