Wednesday, October 7

Thai Coconut Soup

First ever attempt at one of my favorite soups, Thai coconut. This one has tofu, mushrooms, and rice noodles. Some of the ingredients can be hard to find in regular grocery stores, but Whole Foods should have everything you need. I used low fat coconut milk and will probably use the regular next time to get more of the coconut flavor. Recipe below:)


1 tsp virgin coconut oil
2 tsp red curry paste
900 ml vegetable stock
1 stalk of lemon grass
2 kaffir lime leaves
350 ml coconut milk
cooked rice noodles
1 cup chopped shitake mushrooms
1 1/2 cups cubed tofu
1 lime
sea salt
chopped green onions
chopped cilantro

Heat 1 teaspoon of coconut oil in a pot. Add the curry paste and stir for 2 minutes. Pour in the vegetable stock and bring to a boil. Smash the lemon grass with the back of a knife and add to the stock together with the lime leaves. Simmer for 5 minutes.
 Add the mushrooms, tofu, and coconut milk to the soup and  simmer for 10 minutes.
Season with salt and lime juice. 
Arrange the rice noodles the bowls, pour in the soup and garnish with green onions and cilantro.  

*You can substitute the greens for any other Thai herbs. 
*The tofu can also be fried or baked ahead of time for more flavor and texture. 

Adapted from kraut/kopf

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