By Chef Linda
An important aspect of Thai food is the attention to texture, color, taste and the use of ingredients with medicinal benefits. This Spicy Thai Coconut Soup is a delicious example of how all of these elements come together in one beautiful, delicious dish.
Coconut milk lends a silky, creamy feel to the broth, without making it too heavy and the combination of tofu and avocado adds to the luxurious feel of this soup. Bell peppers and kale add dimension to the soft, creamy feel of the soup, as well as beautiful, rich color. (While kale is not a traditionally a Thai ingredient, I couldn’t help adding in a handful of this healthy, dark leafy green veggie to this soup, both for its medicinal and visual value.)
If you have difficulty finding lemongrass, galangal and kaffir lime leaves, as I did, use red curry paste which comes in a small can and includes these ingredients. Look for it in the ethnic/global foods aisle of most grocery stores. Tone down the spice by cutting back on the red curry paste though the two tablespoons the recipe calls for was pleasingly hot and warmed me from the inside out. Fresh lime and ginger are key, they add brightness and freshness that makes the soup come alive.
Spicy Thai Coconut Soup
Ingredients
- 4 cup vegetable broth
- 2 cans light coconut milk, canned
- 1/4 cup tamari or soy sauce
- 2 tablespoons red curry paste
- 2 tablespoons maple syrup
- 1/2 pound of firm tofu, cut into 1/2-inch cubes
- 1 (4-ounce) package of shiitake mushrooms, stems removed and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 3 scallions, trimmed and thinly sliced
- 2 inch piece of fresh ginger, peeled and grated, about 1 1/2 tablespoons
- Zest from 2 limes
- Juice from 2 limes, about 1/4 cup
- 1 large ripe avocado, cubed
- Fresh cilantro, chopped for garnish
Instructions
- Place a large pot over medium heat and add vegetable broth, coconut milk, tamari, red curry paste, and maple syrup. Taste broth and adjust by adding more curry paste, syrup, or tamari. Add tofu, mushrooms, pepper, kale, and scallions. Simmer for 30 minutes or until the peppers and mushrooms are soft but not mushy. Add ginger, lime juice, and lime zest after removing from the heat. Ladle soup into bowls. Garnish with avocado and cilantro.
