Thai'd One On

 Yesterday in honour of National Vegetarian's Day I decided to make soup with a bit of a kick.  Thank you to all my friends that noted me that they were eating chicken wings, steak etc!  I love Thai soups and the abundance of flavors but getting take out is not always an option so it was time to tackle a batch at home.
 I found a great recipe on line for Thai Coconut Soup.  There were a few ingredients I didn't have on hand but a few modifications resulted in one amazing smelling batch! For my meat eating friends this soup is likely not for you as it has TOFU in it.  But don't knock it till you try it! The youngest Diva said it was one of the "best smelling things you've ever made Mummy."

Ingredients

• 1 1/2 cups lite coconut milk
• 2 tsp. minced ginger
• 2 tsp. grated lime zest
• 2 tsp. dried lemongrass (I used lemongrass paste in a tube found near fresh herbs in grocery store)
• 1 red bell pepper, sliced into matchstick-sized strips (reserve some for garnish)
• 3 cups vegetable broth
• 1/2 to 2 teaspoons Thai red curry paste, depending on desired hotness
• 1 - 14oz package extra firm tofu, cut into small cubes (not silken tofu)
• 15 ounces canned straw mushrooms, drained and rinsed *
• 2 tsp natural sugar (we use Sucanat)
• 2 tablespoons light soy sauce
• Salt to taste
• Fresh lime juice to taste
• Grated lime peel, for garnish

 

 

 

 

* I had never heard of these mushrooms but did find them at Target in the US.  They do carry them in specialty Asian stores as well and they have a great texture and are a nice change from regular mushrooms. If you can't find them you could substitute with 2 cups of sliced button mushrooms.

 

 

Instructions

• Combine lime zest, lemongrass, ginger, and coconut milk with stock in a large saucepan and bring to a boil. Reduce heat to medium-low and simmer for 5-10 minutes.

 

• Add the curry paste a half-teaspoon at a time, stirring well to combine and tasting as you go to make sure you don’t make it too spicy.

 

• Stir in the tofu, mushrooms, red pepper, sugar, soy sauce, and salt, to taste. Simmer for about 10 more minutes.

 

 

• Squeeze the juice of 1-2 limes into the mixture (amount depending on personal taste) and stir well. 

• Spoon into soup bowls or serve over rice and garnish with red pepper strips and freshly grated lime zest.

 

For those who are terrified by tofu you could substitute with 2 cups of shrimp or cooked chicken breast and I promise not to tell...

 

Bon Appetit!