Saturday, October 17, 2009

Cuckoo for Coconut... Soup.

I was really craving the coconut soup they served @ my college in Australia (miss you, Goldstein!), so I attempted to recreate it, leaving me with a totally bad ass/super easy recipe that serves 6-8.

What You'll Need:
3 cloves garlic
1 red bell pepper
1 bundle green onions
olive oil
1 package extra-firm tofu
2 15 oz. cans of light coconut milk
1 can equivalent of soy milk
2 tsp curry powder
1/2 tsp red curry paste

In a pan, fry garlic (minced), red bell pepper (sliced thinly), and the white ends of 5 green onions (sliced thinly) in a little bit of olive oil. After they begin to soften [~2-3 min], add in cubes of extra-firm tofu. You'll want to cook this mixture together for another minute or two, until the tofu begins to slightly brown. Next, pour in coconut milk, soy milk, curry powder, red curry paste*, and the remainder of the green onions (sliced finely). Bring the soup to a high boil; then reduce the temperature and let simmer (covered) for about five minutes. At this point, you can add salt to taste.

*Use less if you don't want it that spicy. Also, try dissolving the powder in a little bit of water before you mix it in. The paste gets WAY too hot if there are chunks of it floating around!


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