Sunday, September 28, 2014

Thai Curry Soup

An easy Thai curry soup. Hot, rich, salty, sweet and tart. Yum! The cilantro is optional but highly recommended. You can add many different kinds of vegetables—baby carrots, baby corn, snap peas, thinly sliced red onions, red bell pepper . . .

Thai Curry Soup
3 c broth
2 T to 1/2 jar Thai curry paste
(up to 1 T brown sugar, to taste) — optional
2 sliced garlic cloves
1 T very thinly sliced ginger
1 lb Asian style frozen mixed vegetables
1 pkg tofu, cubed
(chopped cilantro, chopped green onion) — optional
salt and pepper
juice of one lime

Heat 1/2 cup of the broth, add 2 T curry paste and stir until it's dissolved. Taste and add more curry paste of you like. Add the rest of the broth, the garlic and the ginger and bring to boil. Add the frozen vegetables and cook 5 minutes or so until done. Add the coconut milk, tofu, and lime juice, and bring back to boil for one minute. Add salt and pepper to taste. Garnish with optional green onions or cilantro or both.

Piet Mondrian, Trees by the Gein at Moonrise, 1908

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