Coconut Curry Soup


Coconut Curry Soup


  • Ingredients:

    • 1 tbsp cooking oil
    • 2 green onions, white & light green parts chopped
    • 1 can light coconut milk
    • 1.5 cups chicken stock
    • 3-4 slices of fresh ginger
    • 3 stalks lemongrass
    • 1/2 cup fresh cilantro
    • 2 tsp fish sauce
    • 1.5 tbsp sugar
    • 1 tbsp thai red curry paste
    • 1 tbsp lime zest
    • 4 tbsp lime juice
    • Salt to taste

Instructions:


To prep, cut the ends off the lemongrass stalks and peel off tough outer leaves.  Chop tender interior, then crush with a mortor & pestle to release juices.  Make a little pouch out of a piece of cheesecloth and insert crushed lemongrass and sliced ginger – tie with string to make a little bag (or a “bouquet garni”).  Chop chiles (remove seeds if you want to decrease the spice factor).  Crush them with a mortor & pestle and set aside.  Drain tofu by placing between paper towel and placing a heavy object on top (or by using a tofu press if you’re fancy enough to have one, which I’m not).  When tofu is drained, cut into bite-size pieces and set aside.

Heat oil over medium heat in a wok (if you have one – I don’t, so just used a big soup pot).  Add green onions and cook, stirring, 2-3 minutes or until onions are soft.  Add 3/4 of the can of coconut milk, all the chicken stock, the lime zest, and the bouquet garni, and bring to a boil.  Add fish sauce, sugar, and red curry paste.  Reduce heat to low and simmer gently for 8-10 minutes.  Remove from heat and add last 1/4 cup of coconut milk, stirring to combine.  To serve, put several bite-size pieces of tofu, 1 tbsp chopped chiles, and 1 tbsp lime juice in each bowl.  Ladlesoup on top, then add 1/4 cup chopped cilantro.  Serve with sriracha on the side.

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