SPE: Thai Coconut Soup
Source of Recipe
"Make it Fast, Cook it Slow", by Stephanie O'Dea
4 cups chicken or vegetable broth
4 limes -- 3 juiced, 1
-- for garnish
1/2 teaspoon lime zest
1 teaspoon sugar
3 tablespoons fish sauce
1 piece fresh ginger -- peeled and grated
-- (1 inch)
1 can coconut milk (14 ounces)
1/2 teaspoon red chili paste
-- (up to 2 teaspoons)
1/2 pound extra-firm tofu -- cubed
1 red bell pepper -- seeded and sliced
-- in strips
2 garlic cloves -- minced
4 ounces shiitake mushrooms -- sliced, and cut
-- in quarters
1 large vine-ripened tomato -- coarsely chopped
Use a 4-quart slow cooker. Although there are a lot of ingredients listed, this soup comes together quite quickly. Pour the broth into the cooker. Add the juice of three of the limes, and the lime zest. Stir in the sugar, fish sauce, grated ginger, and coconut milk. You now have your soup base.
Add the red chili paste to taste, 1/2 teaspoon at a time, until you have reached the desired heat. The author ended up using 1 1/2 teaspoons, but you can always add more after cooking, so go slow and don't overdo it. Add the tofu, bell pepper, and garlic.
Coarsely chop the shiitake mushrooms and tomato. Stir in carefully, so you don't break up the tofu or the tomatoes. Cover and cook on low for 4 to 5 hours, or on high for 2 to 4 hours. Garnish with fresh lime slices.
This is an elegant soup, fit to serve to your very best friends, the author did!
Makes 4 servings
Source: "Make it Fast, Cook it Slow", by Stephanie O'Dea
Categories: Crockpot, Soups, Thai
Recipe typed for you by Judi Mae Phelps.
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