Have you ever tried to recreate a dish that you had at a restaurant, and were sorely disappointed? Those fails have happened to me so many times, and thai spicy coconut soup was one of them. It took me a long time to get it right – so many recipes have too much coconut milk, not enough spice, or something is missing. I like intense flavor and a good amount of spice. And this soup is too good not to share!
+ 1 red bell pepper
+ 2 teaspoons fresh grated ginger
+ 1 orange bell pepper
+ 1/2 of a yellow onion, diced into small pieces
+ 1 package of firm tofu, chopped into 1 inch squares
+ 2 cans of coconut cream (this makes a huge difference in the creaminess and taste. I always use coconut cream instead of coconut milk.)
+ 4 cups of vegetarian chicken broth
+ 1 tablespoon coconut sugar
+ 2 1/2 tablespoons red curry paste
+ 2 tablespoons fresh chopped garlic
+ Juice of 1 lime
+ 1 red and 1 green thai chile pepper
+ 1 teaspoon chile flakes
+ 1 tablespoon olive oil
+ 1 teaspoon of salt and pepper
+ Preheat oven to 400 degrees
+ Chop tofu into 1 inch squares, lay on a baking sheet and drizzle with 1/2 a tablespoon of olive oil. Place in the oven and bake for 30 minutes.
+ While tofu is baking, chop both bell peppers (leaving the seeds and centers out) into 1/2 inch pieces along with the two thai chile peppers.
+ Sauté all of the peppers in a large wok with 1/2 a tablespoon of olive oil and salt and pepper on medium/high. Add in garlic and onions and cook for 3-5 minutes.
+ Add the red curry paste, ginger, and coconut sugar to the pepper mixture and stir for one minute.
+ Add 4 cups of broth to the mixture and let bubble and simmer for two minutes.
+ Add the coconut cream to the soup and stir for one minute.
+ Turn off the stove, remove the tofu from the oven and add tofu pieces into the soup.
+ Add the lime juice and chile flakes. Now it’s ready to serve!
The entire process takes me about 35 minutes. It’s a relatively quick, easy, and healthy dinner option that is both vegan and paleo.
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