In the mood for some yummy and healthy Thai? This soup is so easy to make and takes very little effort but tastes like you spent hours in the kitchen!
This soup is perfect as a side dish or your main course. If you want to add some carbs to the soup I suggest adding come cooked udon noodles. If you are one of my carnivorousness friends just add some cooked chicken (cubed).
Ingredients (Makes 3-4 large bowls)
- 2 cans coconut milk
- 3 cups broth (vegetable or chicken)
- 2 stalks of lemon grass, cut into 1 inch pieces
- 1/4 cup of ginger cut into small chunks
- 1 pkg of extra firm tofu, cut into cubes
- 1 green bell pepper
- 8oz package of baby bella mushrooms sliced in half
- 3 tbs red curry paste
- 2 tbs soy sauce
- 1 tbs lime juice
- 1/4 cup of cilantro (save some for garnish)
- 2 tbs chives, for garnish
Place the coconut milk, broth, lemon grass and ginger in a large pot over medium/low heat. Cover and cook for 20 minutes stirring occasionally. In a small bowl mix the curry paste, soy sauce and lime juice until all clumps are gone. After 20 minutes remove the lemon grass piece and discard them. Next add the curry mixture to the soup along with the tofu, bell pepper, mushrooms and cilantro. Cover and cook on medium heat for another 10-15 minutes or until veggies are tender. Serve warm and garnish with extra cilantro and chives.
Looking for something else to cook along with theThai Lemon Grass Coconut Soup check out my Udon Noodles with a Thai Peanut Sauce recipe here.