Valentines Day Recipe- Thai Coconut Curry Soup

I have always wanted to explore Thai and Mexican cuisine. Pastas and pizzas have become as common as idlis and dosas in our house, but I haven’t tried anything which is even remotely Thai and just the empanadas, quesadilla and a black bean/corn salad in the Mexican food fare.

The two times that I went to a Thai restaurant did not go well. The aroma that floated in the room was very appetizing making me literally drool but what ended up on my plate was not as good as I had expected.

Ingredients

2 cups Coconut Milk (One 400ml/14.4oz can)
1 and 1/2 teaspoons Curry Powder
1/4 teaspoon Red Chili Powder
2 inch Ginger, sliced into 4 pieces
2 Garlic Cloves, minced
4 cups Vegetable Broth (I used Water)
1 cup Water
2 cups Slice Mushrooms
3 cups Grated Carrots
1 cup Thinly Sliced Red Pepper
2-3 tablespoons Soy Sauce
1-2 teaspoons Salt (as per taste)
2 cups Broccoli
1 cup Sugar Snap Peas, halved
2 stalks Green Onions, finely chopped
1-2 tablespoons Lemon Juice (as per taste)
1 Lemon Zest
1 pack Extra Firm Tofu (I used a 10.5oz pack), drained and cut into small cubes

Method

* In a big pot (a 5-quart Dutch oven), heat 1/2 cup of coconut milk over medium until it’s boiling. This will take about 3-5 minutes.

* Add the curry powder, red chili powder, ginger and garlic to the boiling coconut milk and cook for a minute.

* Now stir in the vegetable broth, water, mushrooms, carrots, red bell pepper, soy sauce, remaining coconut milk and salt.

* Heat to boiling thereafter reducing the heat and simmer for a minute.

* Stir in broccoli (if using), sugar snap peas, green onions, lemon juice and lemon zest. Discard the ginger. Cook for about 3 minutes.

* Stir in the cubed tofu and cook over medium-high heat for another 3 minutes.