Thai Coconut Soup
4 cups vegetable stock
2 cups coconut milk
2 tablespoons of red curry paste***
3 to 4 red chilies or 1/4 teaspoon crushed pepper
1 cup baby Bella mushrooms (optional)
12 ounces of tofu, lightly fried**
1/4 cup of scallions
1/2 package of rice noodle
1/2 cup bean sprouts (optional)
First, start the soup base with vegetable stock, coconut milk, curry and chilies. Bring to a boil. The number of chilies or crushed peppers will determine the level of spice, so feel free to increase or decrease based on your preference. Next, add scallions, mushrooms and tofu, and simmer for 10 minutes.
The last step is the trickiest. The rice noodles. Rice noodles are extremely delicate and can overcook in the matter of seconds. Bring soup base to a boil, add noodles. Turn off soup completely. Noodles will use heat in the soup to cook and should cook within 4 to 5 mins.
Top with scallions and enjoy!
**Before you fry tofu, try to get as much moisture out of it as you can. Place it between several paper towels and put it something heavy on top of it. Let it for about 15 mins. Cut tofu into pieces and lightly fry. Tofu should be crispy. You can also place tofu in the even for about 40 mins at 450 degrees until crispy.
***Red curry paste can be found at most markets in the Ethnic food section. Or at most organic markets like Whole Foods or Sprouts.