I can’t attest to the authenticity of this dish; I haven’t yet been to Thailand. But it sure is creamy and light and coconutty and smooth. And nobody knows what the big deal about being “authentic” is anyway.
This Thai coconut soup is hot and cool. The broth is simmered with fresh ginger and jalapeños (or sliced hot chiles if you have some on hand). The solids are then strained out, and coconut milk is added to cut the heat. A dreamy couple, you know? Hot peppers and coconut. All these years and they’re still so in love.
The broth is thin, so it won’t fill you up on its own. This is a “first-course soup.” For most people just trying to feed themselves interesting things, this means you’ll want to pair it with a salad or sandwich. Dip some crackers in that shit.
Thai Coconut Soup
Original Recipe from Hot Vegan
What you need:
- 2 cups vegetable broth
- 2 garlic cloves, crushed
- 3 jalapeños (or other hot pepper), split in half lengthwise
- 1 (2-inch) piece of fresh ginger, peeled and sliced
- zest of one lemon
- 2 (13.5-ounce) cans unsweetened coconut milk
- 2 cups sliced mushrooms (I used cremini)
- 1/4 red bell pepper, sliced into thin strips
- 8 ounces extra-firm tofu, cut into 1/2-inch cubes
- 2 tbsp tamari
- juice of two limes
- salt and freshly ground pepper
- chopped cilantro for garnish
In a large pot, mix together the broth, garlic, hot peppers, ginger, and lemon zest. Bring it to a boil, then let it simmer for 15 minutes. Once the flavors have melded together, strain the mixture into a bowl. Return the liquid to the pot, discarding the solids. Then add the coconut milk, mushrooms, bell pepper, tofu, and tamari. Let it simmer for an additional 15 minutes. Then squeeze in some lime juice, season with salt and pepper, scoop into bowls, and decorate with cilantro. Yummy.