There are few things more comforting than a delicious bowl of soup. There's just something about the warmth that makes life a little bit better while you're eating it. This Thai Coconut Curry Soup is one of my favourite recipe adaptations that I've come up with. It's something that I can make a big batch of in about half an hour that both Grant and I love. I actually cook the onions and mushrooms separately since Grant isn't a big fan of either. I add tofu to mine and Grant usually makes chicken for his.
I've been making this more often since my favourite phở restaurant closed down. They had the best veggie phở and they delivered. There's nothing like that in our neighbourhood now. But out of that small tragedy came this amazing soup. A few of the ingredients were picked up at an Asian supermarket - which is the best place to buy tofu FYI. Lemongrass stalks and Thai basil add some authenticity to the dish. Coconut milk adds richness and Thai curry paste brings major flavour. Let's eat!
THAI COCONUT CURRY SOUP
- 1 tablespoon vegetable oil
- 1/2 a yellow onion, sliced into 1/8 inch slices
- 1 cup mushrooms, sliced
- 2 cloves of garlic, roughly chopped
- 1/2 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 2 tablespoons Thai red curry paste
- zest of 1 lime
- 1 can full fat coconut milk (400ml)
- 1 tetra pack low sodium vegetable stock (1L)
- 2 stalks lemongrass, cut in half
- 3 brown rice ramen cakes (or noodles of your choice)
- 1 bunch of Thai basil (save some for garnish)
- Bean sprouts, lime wedges for garnish
- Toasted sesame seeds and Sriracha to taste
- Tofu of your choosing (I used puffed tofu)
- Heat a large pot over medium heat and add the vegetable oil.
- Add the sliced onion and mushrooms and cook until softened. Add the chopped garlic.
- Season the veg with the sesame oil, soy sauce, ginger, and turmeric.
- Add the Thai red curry paste and lime zest.
- Add the coconut milk and stir until combined.
- Add the vegetable stock. Stir. Add the lemongrass. Increase heat to medium-high. Bring to a low boil.
- Simmer for about 5 minutes and then remove the lemongrass from the pot.
- Add the noodles and a stem of Thai basil. Cook until noodles are soft - about 5 minutes.
- Remove the basil and distribute soup between two large bowls. Top with tofu, bean sprouts, more basil, and garnish with a lime wedge. I like to add toasted sesame and Sriracha to mine as well. Enjoy!
Let me know if you try the recipe and what you think!
*Recipe adapted from Michael Smith