Wednesday, November 6, 2013

Easy Thai Coconut Soup


The inspiration for this soup comes from my travels in South East Asia.  Specifically, there is a man in Bangkok on Soi Rambutri that makes the BEST Tom Yam Kung soup.  I literally ate it for breakfast, lunch and dinner and I pray he is still there when I return one day.  It is the perfect combination of hot, spicy, sour and savory and the brothiness makes you feel like you are healing yourself from the inside out.  I make this when I am homesick for the days of living underneath a mosquito net, when your daily activities consist of reading, drinking cheap beer and wandering the streets in the midst of monks on their way to prayer.  But really, its a great, easy dish that you can make when you feel like something healthy and warm and totally delicious.  Enjoy!

Ingredients:

2 containers organic chicken broth (fish stock is the best, but hard to find on the cheap in Vancity.  Alternatively, you can use vegetable broth if you are a veggie :p )
1 can organic coconut milk
2 tbsp Thai red curry paste
4 large stocks lemongrass (cut into 4 inch long pieces)
1 can organic diced tomato (unseasoned)
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 tbsp cold pressed virgin coconut oil
1/4 cup chopped Thai basil (Hawaiian basil will work too)
Salt to taste
Lime wedges for garnishing
Bean sprouts for garnishing
*Uncooked, deviened, shelled prawns (I didn't use them this time, but I usually do and they are delicious.  Chicken is also an option if you like :) )

In a large stock pot melt the coconut oil and completely dissolve the red curry paste in the oil.  Add chicken stock, coconut milk, tomatoes, mushrooms, lemongrass, lemon juice, lime juice and salt to the stock pot.  Allow the broth to simmer on medium low for about half an hour.  Add the prawns and allow to cook for only a few minutes until they turn pink (you do not want to overcook them as they will become very rubbery!).  Remove the lemon grass stalks and portion the broth evenly into bowls.  Serve the sprouts, lime wedges and chopped basil on the side as garnish and allow guests to add their own to their taste.  Bon appetite!!

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