Thai Coconut Soup Recipe

Thai Coconut Soup Recipe

Ingredients

Makes 4 servings

• 1 tablespoon canola or grapeseed oil
• 1 medium onion, chopped
• 2 tablespoons minced fresh ginger
• 2 tablespoons soy sauce or Nothing Fishy Nam Pla
• 1 tablespoon light brown sugar
• 1 teaspoon Asian chili paste
• 2 1/2 cups light vegetable broth or water
• 8 ounces extra-firm tofu, drained and cut into 1/2-inch dice
• 2 (13.5-ounce) cans unsweetened coconut milk
• 1 tablespoon fresh lime juice
• 3 tablespoons chopped fresh cilantro, for garnish

Method

1. In a large soup pot, heat the oil over medium heat
2. Add the onion and ginger and cook until softened, about 5 minutes
3. Stir in the soy sauce, sugar and chile paste
4. Add the broth and bring to a boil
5. Reduce heat to medium and simmer for 15 minutes
6. Strain the broth and discard solids
7. Return the broth to the pot over medium heat
8. Add the tofu and stir in the coconut milk and lime juice
9. Simmer 5 minutes longer to allow flavors to blend
10. Ladle into bowls, sprinkle with cilantro and serve

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