Chef Dorothy's Comments
Say hello to my emergency dinner - thai coconut soup. With a can of coconut milk plus a few veggies and herbs, you can have a gorgeous soup with little effort. This recipe is with fresh vegetables but if you have them frozen it will work as well, even the lemongrass I keep frozen at home. If you can find fresh herbs wonderful but there are decent pastes in the World Foods section of your local stores.
- ½ tbsp. coconut oil
- 1 small brown onion, finely chopped
- 1 stalk of lemongrass, outer layers removed and then smashed with a knife & very finely chopped
- ½ tbsp galangal paste
1 tbsp Marigold liquid aminos
- 1 large handful Thai basil
3 cherry tomatoes, halved
- 1 thumb-sized piece of ginger, finely chopped
- 400 ml can of coconut milk
- 2 tbsp green curry paste
(you can add more or less depending on your heat preference)
- 3 broccoli florets, chopped in half
- 100 g green beans, chopped
- 3 ears of baby corn, chopped
- 500ml water mixed with 1 tbsp white or brown miso paste
- 1 lime, juiced
Handful of coriander, finely chopped
Sauté the onion, lemongrass and galangal paste for 5 minutes on low heat with 1/2 tbsp coconut oil in a medium saucepan pan.
Add 500ml boiling water, the tomatoes and Thai basil. Simmer for 30 min to create the vegetable broth.
Remove the Thai basil and cherry tomatoes and let cool. Blend them in a blender and add back in to the pan, this is not essential but a great way to really infuse the flavour.
Add the coconut milk and green curry paste and simmer for a further 10 minutes.
Add the green beans, baby corn and broccoli continue cooking for a minute then remove from the heat, and stir in the miso paste. The vegetables should still have a good bite to them, but if you don't like them al dente, keep them simmering for 3-4 minutes to further soften.
Finish by adding a dash of lime juice and chopped coriander. Serve hot! Perfect paired with rice, lightly dressed salad or as alight meal all by itself.