Last night I hosted a fun little potluck dinner evening with three other fellow Healthworks members. As I’ve mentioned in previous posts, I find it hard sometimes to keep up with all the essential life-ingredients — work, relationships, staying healthy, etc. Getting a few friends together for a healthy home-cooked dinner is an easy way to socialize without making elaborate plans or spending big bucks. We stuck to an “asian flavors” theme and ended up with an awesome spread that included: brown rice, ginger, and bok choy stir fry, baked crab spring rolls, thai coconut vegetable soup, fresh rolls with hoison dipping sauce, and ginger-molasses cookies for dessert.

As per usual, I was rushing to get everything ready in time and had about 20 minutes to make my Thai coconut vegetable soup dish before the ladies arrived. It ended up being perfect timing, because it’s such a quick and simple (and delicious) recipe. It’s best when served immediately after cooking, which makes it great to share among friends 😉 I stuck to this simple version, but if you wanted to eat as a well-rounded meal, you could add protein by throwing in a few pieces of cooked shrimp, chicken, or tofu.

Thai Coconut Vegetable Soup

1 julienned red pepper

1 zucchini, halved and cut into thin slices

1 small onion, cut into half moons

2-3 carrots, cut into matchsticks

1 can lite coconut milk

2 cups chicken broth

dash of ground red pepper

Add broth, coconut milk, red pepper, ground red pepper, onions and carrots to a large saucepan on medium heat; simmer covered for 15 minutes. Add chopped zucchini, cover and let simmer another five minutes, or until vegetables are tender but still firm.

Enjoy for a quick and easy dinner, or bring to your own potluck get-together – it’s a guaranteed hit.  

– Jean

What are your favorite, easy-to-make potluck dishes?

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