Monday, October 19, 2015

Throw Together Coconut Soup

So, yesterday the husband started to get the beginnings of a bad cold. We had eaten at this great little Thai place near us and had discovered the wondrous joy that is coconut soup. When he starts to get a cold, the husband craves soup. Usually we go for the hot and sour variety from our local takeout joint, but with the memory of coconut soup in his brain, we had to try and make some for ourselves.
I did a quick interweb search to find ingredients that we would need to get close to the flavor profile of the soup we had at the Thai place and found out that basic coconut soup is really easy.

1 Tbs vegetable oil
¼ tsp ground ginger
¼ tsp lemon juice
1 tsp red curry paste
2 cups chicken broth
4 ½ tsp fish sauce
1 ½ tsp brown sugar
2 cans coconut milk
1 TBS lime juice
1 4.5 oz jar mushrooms
salt if you think you need it

How to cook it.
Once you have all the ingredients, you’re basically just heating everything up.

In a 3 quart pot, saute the powdered ginger and the curry paste in about 1 TBS of oil until fragrant.
Add everything else, stirring constantly.
Bring to a simmer. Simmer for about 10 minutes until heated through.
Give it a taste and add salt if you think you need it. (the fish sauce is already salty so it depends on your taste.)
Once it’s warm, put it in a bowl and eat it.