There are a few reasons why I love this soup recipe. For a start I’m obsessed with all things coconut at the moment. Secondly, it’s one of those dishes that you can play around with and add your own twist to. Thirdly, it’s also great for using up left over veggies as you can throw anything you’ve left over in there.
Now, the other ideal thing about this soup is that it can be a quick lunch or you can turn it in to a main meal by adding chicken, tofu and/or noodles. I served mine with just some cut up slices of chicken breast and it was both satisfying and filling.
What you’ll need.
- 1 Can of Coconut Milk
- 500ml Vegetable or chicken Stock
- 2tbsp Thai Red Curry Paste
- ½ Stalk Lemon Grass*
- About 1” Ginger*
- Mushrooms
- 1 red pepper
- Salt
- Turmeric
- Extra chilli powder to taste
- Garlic
- Sesame oil
Method.
Did I mention that this is really easy to make?
Slice the peppers, mushrooms and garlic and add to hot sesame oil. Fry for at least 5 minutes or until soft. Continue reading “Thai Coconut Soup”