While the symptoms of spring are apparent in this wet city (birds warming up their vocals, sunbeams breaking through the cloud cover ever-so-often, a faint hint of chartreuse latching on to every living thing), our weather god realized that Seattlites wearing sunglasses in March was not acceptable and quickly put a stop to our sunny daydreams with a far more characteristic snowfall. Only a few surviving flakes made their way to the ground but the chill factor jolted everyone out of their warm weather fantasy.
What to do when the thermostat hasn't quite caught up with the temperature change? Why, eat soup of course. Coconut ginger soup did the trick and left me warm and full - which I believe is the optimal body state.
Probably the easiest thing you could ever make...
Coconut Ginger Soup
1 packet of coconut ginger soup mix
1 can of coconut milk
14 oz of vegetable broth
1/2 package of extra firm tofu (I pan-fried it but raw also works)
All the veggies your little heart desires. I opted for carrots, broccoli, water chestnuts and a little cilantro.