Last Monday I was feeling blue and had very little appetite (something that doesn't happen to me too often).
I decided to make something warming, flavorful, easy and colorful for dinner to try and cheer up slightly.
This soup basically includes chopped vegetables, canned vegetables, tofu and a few other ingredients.
It's incredibly easy to make and is great as leftovers.
Serve it on its own or with rice, something my friend Jenn likes to do when we order a similar soup at our favorite sushi restaurant (yes, they have both Japanese and Thai dishes).
Ingredients for 4-6 portions
32 ounces chicken stock
1 can coconut milk + same amount water
2 inch ginger piece, peeled and sliced into planks
2 carrots, peeled, thinly sliced
1 cup broccoli florets
1-2 tablespoons curry paste
5 ounce can diced chestnuts, drained
1/2 snowpeas, halved
1/2 can miniature corn
juice of 1/2 lime
12 ounce container tofu, cubed
Directions
1. Combine all ingredients in the pot. Bring to a boil, lower the heat and simmer for 20 minutes.
2. Seriously? Seriously! It's that easy. Adjust the flavor and taste with more curry paste and lime juice. Serve garnished with cilantro.
3. If you want to be a bit more scientific, combine chicken stock, coconut milk, curry paste and ginger first. Then add the vegetables (start with those that would take the longest to cook).
