Recommended served on rice vermicelli:
Curry Coconut Soup
Curry Coconut Soup
Ingredients
- 1 leek or 1 onion
- Vegetable oil
- 2 tbsp (30 mL) yellow Thai
curry paste
- 1 tbsp (15 mL) grated ginger
- 900-mL carton vegetable or
chicken broth
- 400-mL can of coconut milk,
preferably regular
- 1 tbsp (15 mL) granulated
sugar or honey
- 350-g pkg tofu, preferably
extra-firm
- 12-oz (340-g) pkg fresh or
frozen vegetable stir-fry mix, about 4 cups (1 L)
Instructions
- Slice and discard dark green
top and root end from leek. Then slice in half lengthwise. Fan out and
rinse under cold running water to remove any grit, then thinly slice. If
using an onion, chop. Lightly oil a large pot. Set over medium. Add leek,
curry paste and ginger. Stir continuously until leek begins to soften
slightly, about 2 min.
- Pour in broth and coconut
milk. Stir in sugar. Bring to a boil over high, about 5 min. Meanwhile,
slice tofu into bite-sized cubes. If using fresh stir-fry mix, cut any
large vegetables into bite-sized pieces. When broth boils, add tofu and
vegetables. Reduce heat, cover and simmer, stirring occasionally until
vegetables are tender, 5 to 8 min. Taste and add salt, if you like.
