Thai Coconut Soup

This northern Thailand soup is very versatile: vegan or not, rice or noodles, chickpeas or tofu... It is also served in Laos.

ข้าวซอย (Thai)

/khao soi/

"cut rice"

ເຂົ້າຊອຍ (Lao)

/khao sony/

Serves 6

A. Soup:

2 Tbs. (30 ml) coconut oil or olive oil

1/2 diced organic onion

2 Tbs. (30 g) lemongrass paste

1 Tbs. (9 g) each grated: ginger and garlic

1 tsp. (2 g) each ground: cardamom and turmeric (or 2 tsp./4 g of dry)

2 Tbs. (16 g) Thai red curry paste (GF)

2 lime leaves or 1 tsp./5 g lime zest

2 14-ounce (400 g) cans of light coconut milk

1 cup (240 ml) organic chicken or vegetable broth

2 Tbs. (30 g) organic coconut sugar or brown sugar

2 Tbs. (30 ml) organic lime juice

~Thai 

  Lao~

หนึ่ง /nùeng/ ๑ 1. Heat oil in a large pot over medium heat.

ຫນຶ່ງ /neung/ ໑ 

สอง /song/ ๒ 2. Add onion, lemongrass, ginger, garlic, cardamom, and turmeric.

ສອງ /sawng/ ໒

.

สาม /sam/ ๓ 3. Sauté for a minute.

ສາມ /saam/ ໓ 

สี่ /see/ ๔ 4. Mix in curry paste and lime leaves or zest. Cook for 30 seconds.

ສີ່ /see/ ໔

ห้า /hah/ ๕ 5. Slowly stir in coconut milk, broth, sugar, and lime juice. Mix well.

ຫ້າ /haa/ ໕

เจ็ด /jèd/ ๗ 7. Bring mixture to a boil and (#8)

ເຈັດ /jaet/ ໗ 

B. Proteins (choose one):

6 boneless, skinless organic chicken thighs

2 organic chicken breasts

12 ounce (340 g) extra-firm organic tofu, pressed and cut into cubes

19 ounce (545 g) chickpeas, drained and rinsed

แปด /ppaed/ ๘ 8. add one of the proteins, reduce heat and simmer.

ແປດ /bpaaet/ ໘

 (a) Cook chicken to 165F (74C) inside temperature. Transfer to a plate, shred, add back in the pot or serve on the side.

เก้า /gaao/ ๙ 9. Cover and for cook for 30 minutes.

ເກົ້າ /gow/ ໙

 (a) For a thicker broth, simmer uncovered until reduced to y0ur desired consistency.

C. Serving:

3 cups (390 g) cooked short-grain organic brown rice

2 cups (260 g) steamed or roasted organic sweet potatoes

2 cups (260 g) steamed organic greens such as spinach

2 organic green onions, thinly sliced

chopped cilantro or parsley leaves

1 organic sliced lime wedges

organic tamari

สิบ /sip/ ๑๐ 10. Serve in deep bowls with...

ສິບ /sip/ ໑໐

• ladle of coconut soup with some of the protein item
• top with potatoes, greens, green onions, and cilantro/parsley
• serve with lime wedges and tamari 

Read More

Thai Coconut Tofu Soup

Vegetables, spices, coconut milk....all add great flavors and interest to an Asian dinner party. Serve in small bowls before the meal.

ต้มข่ามะพร้าวอ่อน (Thai)

/T̂mk̄h̀ā maphr̂āw x̀xn/

Serves 8

1 Tbs. (15 ml) olive oil

about a cup (115 g) shiitake mushrooms, cut into 1/2-inch (12 mm) pieces

2 stalks of lemon grass (3 Tbs./45 g) trimmed to bottom 6 inches (15 mm), minced

2 Tbs. (30 g) minced ginger or 2 tsp. (10 g) powder ginger

1 minced organic garlic clove

4 tsp. (20 ml) Thai red curry paste, less or more to taste

6 cups (1440 ml) organic vegetable broth

3 Tbs. (45 ml) fish sauce or homemade vegan*

1 Tbs. (15 g) organic sugar

2 (14-ounce/415 ml) cans organic coconut milk

14 ounces (400 g) extra-firm organic tofu, cut into bite-sized pieces

3/4 cups (170 g) organic snow peas, cut into bite-size pieces

3 Tbs. (45 ml) organic lime juice

lime wedges

3 organic scallions, green parts only, sliced thinly

cilantro or parsley 

1. หนึ่ง /nùeng/ 1. Heat the oil in a Dutch oven over medium heat.
2. 
   
3. สอง /sŏng/ 2. Add mushrooms, lemon grass, ginger and garlic, cook, stir about 30 seconds.
4. 
   
5. สาม /săm/ 3. Whisk 1/2 cup (120 ml) both to the pot.
6. 
   
7. สี่ /sì/ 4. Stir in remaining broth, fish sauce, and sugar. Bring to a boil.
8. 
   
9. ห้า /hâ/ 5.  Reduce to low and simmer, partially covered, for 20 minutes.
10. 
    
11. หก /hòk/ 6.  Sit in the coconut milk, tofu, snow peas, and lime juice.
12. 
    
13. เจ็ด /chèt/ 7. Simmer about 5 minutes, until snow peas are tender.
14. 
    
15. แปด /pàet/ 8. Serve with cilantro/parsley, scallions, and lime wedges

อร่อย

/Aroi/

"Delicious"

*homemade vegan fish sauce

makes 1 1/4 cups (300 ml) 

(Save the rest for other dishes.)

3 cups (720 ml) water

2 Tbs. (30 g) or less salt

1/4 cup (30 g) dried sliced shiitake mushrooms

1. Simmer all ingredients over medium heat until it reduced to half, 20-30 minutes.

2. Stain and let cool.

3. It can be refrigerated for up to 2 months.

Read More