Month: October 2015

Thai Coconut Soup

Ingredients:

1 14 oz. can coconut milk
20 oz. vegetable stock
8 kaffir lime leaves
1 to 3 stalks lemongrass, white parts only
1/2″ to 3″ piece galangal (Thai ginger a.k.a. “kha”), thinly sliced

1 medium onion
1 to 2 cloves of garlic (or more)
1/2 block of soft tofu, cut into 1/2″ cubes
2 cups Veggies – Mushrooms, broccoli, zucchini, green beans, etc.
1 fresh Thai chili, sliced, OR dried, crushed Thai chili powder, to taste (1/2 to 2 tsp.)
4 to 7 TB lime juice – or more to taste
1 to 2 tsp brown sugar (balances flavors, very important)
1 TB cilantro per bowl, chopped
Salt to taste

Balancing flavors – salt, lemon/lime, hot, sweet

Broth should taste hot, tangy, salty; sugar should not be noticeable. Lemon and salt will complement hot.

Directions:

Bring water or vegetable stock and coconut milk to a boil and lower fire to a simmer. Add galangal, lemongrass, and lime leaves. Simmer 10 minutes, up to 20 min. for stronger flavor.

Add onion, garlic and tofu, simmer 5 min.

Add veggies with some salt or Braggs Liquid Amino Acids. Simmer 3 to 6 minutes more, until veggies are cooked to desired tenderness.

Remove from fire. Add sugar, squeeze in fresh lime (or lemon) juice, beginning with one lime. Slowly add juice of half a lime more after that, just until you get balanced taste.

Garnish with cilantro, julienned lime leaf, and a lime wedge.

Serve with rice.
Servings: 4-6

sbf