Thursday, September 9, 2010

Spicy Thai Coconut Soup

This soup is very versatile -- light, with just a few mushroom and carrots and seafood, or filling with noodles, corn, edamame. It is all in the base. Ever since I found these fabulous spicy chili peppers at the Farmers market at Peacemeal Farm, I am finding new ways to use them. They make all the difference in this soup.

Thai coconut soup base:
2 cups of water
1/2 can of light coconut milk
1 TB red curry paste
1 TB bonito-based soup base
1 large red hot chili pepper (FM), sliced in thin stripes
1 inch ginger, cut in thin strips
1 garlic clove, cut into strips
curry leaves or lemon grass

Heat the water and add all other ingredients. Bring to a boil, and add ingredients from the list below. Simmer for 10-15min. Serve with thinly cut green onions.

Other soup ingredients:
King Oyster mushroom, thinly sliced
shitake mushroom, thinly sliced
tiny corn
sweet corn
carrots, cut in thin stripes

green onions

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