Servings: 4 - 6
Ingredients:
- 4 cups water
- 2 tsp vegetable oil
- 1 Thai chili pod
- 1 carrot, chopped
- 2 inch fresh lemongrass stalks, chopped into large pieces
- 1 can coconut milk (13.5 fl oz)
- 1/4 broccoli bunch
- 1/2 red bell pepper, chopped
- 2 button mushrooms, quartered
- 1 green onion, chopped
- 1/4 bunch cilantro, finely chopped
- 2 whole fresh or dry kaffir lime leaves
- Juice of 1 lime
- 3 tsp Thai seasoning
- 1/2 tsp California chili powder
- 1/2 block tofu, cut into cubes
- 1/4 tsp white pepper powder
- 5 tsp fish sauce
- 2 oz rice noodles (optional)
Instructions:
1. Prepare Broth:
- In a large pot, bring the water to a boil.
- Add vegetable oil, Thai chili pod, chopped lemongrass, and chopped carrot.
- Boil for 5 minutes to infuse flavors.
2. Add Coconut Milk:
- Pour in the coconut milk and reduce the heat to simmer.
3. Add Vegetables and Seasonings:
- Add broccoli, red bell pepper, mushrooms, green onion, cilantro, kaffir lime leaves, lime juice, Thai seasoning, and California chili powder to the pot.
- Simmer uncovered for 15 minutes.
4. Incorporate Tofu:
- Gently add the tofu cubes to the soup.
5. Season and Finish:
- Season with white pepper powder and fish sauce.
- If using rice noodles, add them to the soup and cook for an additional 5 minutes.
6. Serve:
- Serve the Thai coconut soup hot, garnished with additional chopped cilantro or sliced green onions if desired.
Note: Adjust the spiciness according to your taste preference by adding more or fewer Thai chili pods.
Enjoy!
