Soup. I make a lot of the stuff.
It's just such a great way to woof down a bunch of veggies...and such a delicious way. Plus, there's so many options and customizations. Also, who's going around not liking soup?! That's like someone saying they don't like music. It's just implausible. If someone tells you that they don't freaking love soup...they are not to be trusted. I warned you.
A creamy, coconut based soup full of fresh veggies with a strong Thai influence thanks to cilantro, ginger, curry and lemongrass. A soup that's perfect for those January blues.
At least the states have snow. It's cold again here in Alaska, but we now have no snow to speak of after our little chinook! Not even one lousy, nasty snow berm in the median. It's that dire.
Thai Coconut Curry Soup
Serves 10
- Aromatics:
- 1 Tbsp. coconut oil
- 1 medium yellow onion, diced
- 1 Tbsp. curry powder
- 2 Tbsp. red curry paste
- 1/2 tsp. turmeric
- 3 garlic cloves, minced
- 1 Tbsp. fresh ginger, minced
- 1/2 Tbsp. fresh lemongrass paste (or half a stalk)
- Veggies:
- 1 small carrot, thinly peeled and chopped in half
- 1 red bell pepper, diced
- 10 oz. fresh white mushrooms, sliced
- 3 oz. fresh fancy snow peas, cut in half diagonally
- Broth:
- 8 cups vegetable broth (I used my homemade broth!)
- 2 14 oz. canned full-fat coconut milk
- 3 Tbsp. brown sugar
- 1 Tbsp. worchestershire sauce
- 1 Tbsp. soy sauce
- 1/2 tsp. crushed red pepper
- 1/2 Tbsp. miso paste
- Conclusion:
- 20 oz. firm tofu, drained and diced
- 2 limes, juiced
- handful of fresh spinach
- 1/2 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
In a very large soup pot, heat the coconut oil over medium flame. Add the rest of the aromatic ingredients and saute until the onions begin to brown, about 5 minutes.
Meanwhile chop up the veggies. Add the veggie ingredients to the pot and saute until the carrots begin to soften, about 8-10 minutes.
Next, add in all the broth ingredients, except for the miso paste. In a small cup, add about 1/2 cup of the warm broth and stir in the miso paste, until dissolved. Now, add to the pot and stir to combine.
Turn the heat up to medium high and allow to cook for another 5 minutes, but do not allow it to boil. Once thoroughly heated, turn to low and add the conclusion ingredients. Allow to cook just long enough to heat the tofu.
Serve hot and topped with extra chopped cilantro, mung beans or even a few crushed peanuts!
It was a frustrating day at work and nothing short of upsetting, so I'm listening to:
[soundcloud url="https://api.soundcloud.com/tracks/112436367" params="color=ff5500&auto_play=false&hide_related=false&show_artwork=true" width="100%" height="166" iframe="true" /]
And keeping in mind...
[yumprint-recipe id='72']
