Thai Coconut Soup

This soup is a variation of the kind you can get at most Thai restaurants. It’s hard to find authentic Thai ingredients in our small town so I had to make some substitutions, but it still turned out great.

INGREDIENTS:

4 cups chicken broth

1 –  16 ounce  package tofu

2 tsp. ginger paste or crushed ginger (not powdered ginger)

1/2 cup chopped cilantro

2 Tbsp. fresh lemon juice

2 Tbsp. chopped jalapeno

1 tsp. garlic, minced

1 cup of fresh oriental noodles or ramen noodles (optional)

1 – 14 ounce can of coconut milk

DIRECTIONS:

Prepare broth in a 6 quart pot and bring to a boil. Add all ingredients except coconut milk. Let the soup simmer for 5 minutes. Add coconut milk and remove from heat and serve.  Here are a few variation that you can try. If you don’t care for tofu,  try another protein like cooked chicken or shrimp. I sometimes add mushrooms if we have them.

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