I think a food related post is long over due and with the colder weather upon us, I’ve been more in the mood to cook lately and with all of you what I have made.
David and I are going on holiday to SE Asia for almost a month in the middle of February and as Thailand is one of our destinations, we’ve been playing around with various Thai cuisine over the last month. One week it was Phad Thai and just last week when David fell ill with a serious cold/flu, I decided to make Thai Curry Soup to help speed up the recovery process.
I love this soup because for one, it’s super easy to make and is loaded with colorful veggies. I also love the heat you get with every bite. Throw it over some brown rice and you got yourself a hearty supper that will keep you warm and cozy on these cold evenings.
Thai Curry Soup
What’s in it:
2 Tsp Coconut oil
3 Cups Vegetable broth
2 Cans Coconut Milk (I used low-fat coconut milk)
1 TBS Red Curry Paste
2 Thai Chillies
3 Lime Leaves or Kaffir (I couldn’t find lime leaves so I just used the juice of one lime)
3 Cloves garlic, chopped
1/2 bunch Cilantro
6-8 Fresh Basil Leaves
1 (body of) Lemongrass Stalk, chopped into 6 pieces
1 3 inch piece of Ginger, sliced
1 Can Bamboo shoots
1 Can Straw mushrooms
1 Can Enoki Mushrooms
1 Cup sliced red and yellow sweet peppers (bell peppers are fine)
1 Cup Bok Choi
2 Medium Carrots Julienne style
1) In a frying pan, lightly saute garlic, lemongrass, lime leaves, chillies, and 1/2 of the cilantro over medium low heat for 3-4 minutes.
2) Add 1 cup of vegetable broth and simmer for 15-20 minutes.
3) Pass mixture through a sieve, colander or cheesecloth and into a soup or stock pot.
4) Add remaining ingredients excluding Bok Choi, Enoki Mushrooms, Lime Juice and 1/2 of remaining Cilantro.
5) Simmer for 2o minutes.
6) Add remaining ingredients and continue to simmer for 5 minutes.
7) Serve garnished with fresh Cilantro.