Wednesday, February 15, 2012

Thai Coconut Soup

Missed you yesterday!

1 T coconut oil
2 T grated ginger
3 tsp red curry paste
6 cups vegetable broth
3 T soy sauce
1 T honey
2 14oz cans coconut milk
1/2 lb mushrooms, sliced
3 T fresh lime juice
1/2 c cilantro, chopped
1 small onion, cut but not microscopically
1 14.5oz can diced tomatoes

Heat oil in pot over medium heat until shimmering.  Stir in grated ginger and red curry paste.  Cook for 1 minute while stirring constantly.  Add 1/2 cup broth and stir until curry paste dissolves.  Stir in remaining broth, soy sauce and honey.  Add onion.  Bring to simmer and cook partially covered for 15-20 minutes until onion is tender.  Next stir in coconut milk and mushrooms.  Add diced tomatoes with liquid.  Bring back to simmer.  Stir in lime juice and cilantro.  About 8 servings.
Note: Originally this recipe called for chicken, chicken broth, brown sugar, etc.  I have truly made it this whole foods way and not even missed the chicken at all.  My husband LOVES this!  My kids have not yet acquired a taste for most soups.

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