I consider myself a pretty adventurous eater. There’s not much that I won’t at least try.
I’ve eaten octopus in northern Spain, wildebeest in Swaziland and paneer in India.
Sometimes the food is so exotic that I’m happy just to have the opportunity to taste something new. Other times, I can’t get enough and need to figure out how recreate the flavors so I can enjoy them again at home.
Thai food is one cuisine that I can never get enough of. There are endless options that always sound appealing and I love the bold, fresh and spicy flavors.
While I still have a lot to learn about Thai cooking, I do know that curry paste is a great accompaniment to any dish and rice noodles are the perfect way to soak-up those fabulous coconut flavors.
Thai Coconut Curry Soup
Keywords: soup/stew entree vegetarian vegan tofu beans Thai
- 1 14 oz. can coconut milk
- 1 heaping tbs. Thai curry paste
- 3 cups low-sodium chicken or vegetable broth
- Zest and juice of 1 lime
- Ginger, to taste
- 2 tbs. low-sodium soy sauce
- 6 oz. extra firm tofu, pressed and cubed
- 2 carrots, chopped
- 1/3 cup edamame
- 4-6 oz. rice noodles
- 1 bunch fresh cilantro, roughly chopped
Mix together coconut milk and curry paste in large pot. Add broth, lime zest, lime juice, ginger and soy sauce. Bring to a boil then reduce heat and simmer. Add in carrots and cook until tender, about 10 minutes. Add edamame and tofu and simmer 3-5 minutes.
Meanwhile, cook rice noodles according to package directions. Add cooked noodles into pot. Serve in bowls, top with cilantro and enjoy!
~Will you try new foods? What is the most exotic thing you’ve eaten?