My Thai Soup

So when I was at CBC, at the food court there was a Thai place that had a superb coconut green curry soup with rice noodle and broccoli. The broth was always suspect for chicken, although they said it was vegetarian. Vegetarian, I'm sure, being open to interpretation. It was hot, rich, delicious, green and satisfying in way that few foods are. I had been craving it intensely while I had sinusitis. I needed something to break through to my tastebuds which were on mute. I sent John to get it for me. Once I had it, I decided I could try and make my own version.


I've succeeded in making something that is not identical, but very good. Quite pleased at having created a home thai soup that is better than any I've had in a restaurant. Thai food is so hit and miss. So often you think you want it, but then it disappoints. How many times has pad thai been sweet and gross? Or tasteless and too hot? How many times has the only really good thing been the spring rolls while the meal itself is swa? This is good enough to be a standard whenever there is a Thai food craving.

INGREDIENTS:

Broth: 

6 cups of water
1 can of coconut milk
2 veg stock cubes
Salt to taste
4-6 dried red chilli peppers
Small white onion
Coriander
Thumb of ginger
3 cloves of garlic minced
Tofu (optional)
1 stick of lemon grass, outer peel off, cut in half or lime leaves
Salt to taste

Boil everything together, minus the coconut milk. After boil, lower heat and add the can of coconut milk. Let this sit. Add the tofu in and sit for a while too. 

Vegetables: 
Add within 30 min of serving so that broccoli is not over cooked and retains colour and crispness.


Broccoli
Snow peas (optional)
Red onion
Mushrooms (can saute with butter and tamari or just add slivered)
Spring onions and some more coriander for garnish at end.

Rice stick:

Cook separately and put in bowls, ladelling broth and vegetables on top.

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