Thai Coconut Soup


This week I made a load of Thai green curry paste, half for an actual Thai green curry and half for this soup. Unfortunately Mr Hef thought the paste was pesto, realised it wasn't pesto after putting it on our spaghetti, mixed in some actual pesto and hoped I wouldn't notice (I did, it was the weirdest tasting spaghetti). Luckily though he did leave me enough to make this, filling, warming, makes my tastebuds happy soup. It's really quick and easy to make and has the perfect amount of spice and fresh vegetables to blow any colds away. 

Serves 2:

For the paste:

3 small green chilies, chopped and de-seeded
4 shallots, peeled and chopped
2 tsp ground coriander
2 stalk lemon grass, with the nubs cut off
2 clove of garlic, peeled and chopped
2 tsp soy sauce
1 tsp ground cumin
2 large handfuls of fresh coriander, stalks removed
A thumb of galangal or ginger, peeled and grated
2 tbsp oil
Juice of 1 lime

For the soup:
Vegetable oil
1 pak choi sliced
1 any colour pepper sliced
1 small red onion sliced
200g tofu
300 ml coconut milk
400ml vegetable stock
Lime wedge and fresh coriander to serve

1. Make the paste by sticking all of your ingredients in to a food processor and blitz until paste like.
2. Add a little vegetable oil to a sauce pan and turn on to a high heat, add the onion, pak choi and pepper to the pan and stir fry for a couple of minutes, then add 2 tbsp curry paste and the tofu to the vegetables and cook for a further 3 minutes.
3. Pour the vegetable stock and coconut milk over the vegetables, give it a good stir and leave to simmer for around 20 minutes.
4. Serve up topped with lime and coriander and with some dumplings and edamame beans on the side if you want. Enjoy!

You Might Also Like


Popular Posts

Like us on Facebook