Wednesday, February 9, 2011

Thai Coconut Soup w/ Tofu

2 - 4 cups asian vegetable stock (see below)
1 (14 oz) can of full-fat coconut milk
1 - 2 tablespoons tamari
1 - 2 tablespoons Chinese chili paste (or hot sauce) - to taste
2 - 4 carrots finely chopped
1 - 2 cups sliced shitake mushrooms
1 bunch of cilantro, chopped
6 stalks celery hearts, chopped
2 - 3 cups of bok choy, chopped (leaves included)
8 oz extra-firm tofu, cubed
salt to taste

In a medium stockpot, combine stock, coconut milk, tamari, chili paste, carrots, and mushrooms.  Simmer until vegetables are tender crisp. 

A few minutes before serving add remaining ingredients.

- add a few tablespoons lime juice for Hot & Sour Soup. 
- replace tofu with cooked (left over) chicken breast or pork tenderloin.
- dizzle with a bit of toasted sesame oil
- replace these veggies with your favorites

(if using vegetable stock, add ginger and lemongrass)

Asian Soup Stock

10 - 12 cups water
1 large onion, skins left on and cut into chunks
1 head garlic, cut in half crosswise
2 inch piece of ginger, sliced
3 - 6 stalks of celery, chopped roughly
2 carrots, chopped roughly
1 - 2 oz dried mushrooms
One 4-inch piece kombu
Couple stalks lemongrass, chopped
1 -2 teaspoons red pepper flakes
1 - 2 teaspoons salt

Place all ingredients into a large stockpot.  Bring to a boil, cover, and reduce heat to low.  Simmer for 3 hours or more.

Strain stock and discard solids.  Stock can be frozen for later use or stored in glass quart jars in the frig for 5 - 7 days.

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