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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spicy Thai Soup Recipe

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This recipe for Spicy Thai Soup is from Our Companions Very Veggie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkge tofu, extra firm
1 large yellow onion, chopped
1 red pepper, seeded and diced
2 T chopped cilantro
1 can coconut milk
12 C water
4 T instant hot and sour paste (Tom Yum paste)
Directions:
Directions:
Press tofu to remove excess moisture: Remove tofu from container and drain all the water. Cut the tofu in half the long way to make it ½ the thickness. Lay a clean towel on a flat plate and lay the cut tofu on top of it. Lay another towel over the top of the tofu to cover the tofu completely. Put several dishes on top of the tofu to add weight. Let sit for about ½ hour.

Cut tofu into ½“ cubes.

In large pot add water, onion, coconut milk, hot and sour paste. After it comes to a boil, add tofu and let simmer so flavors work in.

After 10 minutes, add ½ of the red peppers and keep simmering. Taste soup and add more coconut milk or hot and sour paste if you feel it needs more of one or the other.

After 10 more minutes, turn off heat, add the remaining peppers and cilantro and let sit for about 5 minutes, stirring occasionally.

Variation: you can also add sliced mushrooms and rice noodles.
Personal Notes:
Personal Notes:
If you like spice, coconut and lemongrass flavors, you will love this soup. The added step of finding the right instant Tom Yum paste is worth it because this soup explodes with flavor.

 

 

 

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