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.
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
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.