Soup's On: Thai Coconut Soup

When served over rice or rice noodles, this rich, flavorful soup makes a full meal.


| November/December 2009


Thai Coconut Soup Recipe

Serves 4 

When served over rice or rice noodles, this rich, flavorful Thai Coconut Soup makes a full meal.

2 cups vegetable stock
2 cups coconut milk
1 onion, minced
4 cloves garlic, minced
1 to 2 carrots, thinly sliced
1 rib celery, sliced
2 teaspoons fresh ginger, grated
1 stalk lemongrass
1/2 to 1 teaspoon Thai green curry paste (or to taste)
1 tablespoon brown sugar, rapadura or other natural sweetener
1 tablespoon fish sauce (or vegetarian version or tamari)
8 ounces mushrooms, sliced
1 block firm tofu, cubed
1 head bok choy, sliced
1 lime, juiced
1/2 cup fresh cilantro, chopped

1. Combine stock and coconut milk in a large saucepan or cast iron pot.



2. Add onion, garlic, carrots, celery, ginger, lemongrass, curry paste, sweetener and fish sauce. Bring to a simmer.

3. Simmer for 10 minutes, then add mushrooms, tofu and bok choy. Simmer for an additional 10 minutes, or until vegetables are tender.

dmadam
11/29/2013 7:39:17 AM

Great looking recipe but one question. When you say coconut milk do you mean the milk you drink like Silk or the kind in a can that usually comes from Thailand or other Asian country?









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