I decided it's been a very long time since I've posted a recipe on this blog. I've actually been cooking more frequently since we've come back from the honeymoon and am truly loving it. There's something so wonderful about being able to cook in your own space! I promise to post more recipes and better pictures in the near future! (aka non instagram pictures.) Anyway, both Michael and I love Thai food and found this soup to be delicious! Not to mention the flavors were both stimulating and refreshing. I hope you can enjoy it as much as we did.
Thai Inspired Coconut Soup
adapted from here
1 tablespoon olive oil
1 ½ cup shiitake mushrooms, sliced
1 knob of garlic, minced
4 cloves of garlic, minced
3 green onions, sliced*
1 red pepper, sliced thin
2 carrots, cut into matchsticks
½ teaspoon of ground turmeric and coriander
1 tablespoon Thai red curry paste
4 cups chicken or vegetable broth + plus 1 cup water
1 tablespoon raw sugar
1 tablespoon tamari
¼ cup fresh cilantro
14 oz. baked and cubed tofu or cooked shredded chicken*
Half a package of noodles*
1 cup full fat coconut milk
Fresh orange juice and thinly sliced green onion
*Only sauté the white parts of green onion and use the green part of the green onion as a garnish.
* I used quinoa spaghetti and split it in half for smaller noodles. It came out delicious! Feel free to use rice or whole wheat pasta. I’m sure a thin rice noodle would work well here as well.
*Before I began cooking the soup, I pressed a package of extra firm tofu and cut it into cubes and seasoned it with salt + pepper and a couple teaspoons of sesame oil. I then baked it at 425 F for around 18 minutes.
In a Dutch oven or large pot heat the olive oil over medium heat. Add the shiitake mushrooms, garlic, green onions and ginger. Cook for 2 minutes and add the pepper and carrots. Cook for an additional minute before adding the turmeric, coriander and Thai red curry paste. Next add the chicken broth, tofu, sugar and soy sauce. Bring to a boil and add in noodles. Cook according to packages directions. Add coconut milk and fresh cilantro. Serve each bowl with a sprinkle of green onion and a splash of fresh orange juice.