Thai style Coconut curry soup

Posted: December 18, 2014 in Recipes
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I am a huge can of curries. The depth of flavor and styles are truly limitless in this world. This is one of my favorite coconut curry soups in a thai style.

Soup Base

2 cups of vegetable stock
1 pack of extra firm tofu cut into 1/4 inch cubes
1/4 cup sliced shitake mushrooms
1 can of unsweetened coconut milk
1 small white onion diced
1 green bell pepper diced
1 yellow bell pepper diced
1 red bell pepper diced
1/4 teaspoon turmeric powder
1/4 tablespoon cayenne
1 tablespoon soy
1/4 cup torn cilantro leaves
2 tablespoons cornstarch

  • in a small sauce pot on medium heat add 1 tablespoon of canola oil, just enough to cover the bottom of the pan. Add all your vegetable into the pan and saute until the onions begin to caramelize.
  • deglaze pan with soy, vegetable stock and coconut milk and simmer for 5 mins
  • add all your spices and continue to simmer on low heat for 15 mins.
  • while the soup simmers mix 2 tablespoons of water with the corn starch to make a slurry
  • add slurry into soup mix and stir until soup thickens.
  • turn off heat, add tofu and cilantro leaves and season with salt to taste
  • serve hot over steamed rice or on its own.

This recipe is super simple and taste even better the next day.

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