…and by cold spell, I mean 50’s in the night. Yes – we are weather wussies here in Tucson.
Anyway – one of my favorite things in the whole wide world, food-wise that is, is Amy’s Organics Thai Coconut Soup (Tom Kha Phak). I have always assumed it would be ridiculously difficult to make, so I pass it every time I go to the grocery store with longing in my eyes (and belly). But despair no longer! I have created a recipe that is not only comparable but above and beyond Amy’s canned goodness!! (And doesn’t require outrageous and exotic ingredients! Or fish sauce – euw!)
Ladies and Gentlemen, I give to you:
1/2 onion (chopped)
2 cloves garlic (minced)
2 Tbs oil (or Earth Balance)
1 medium sized sweet potato/yam (peeled and cubed)
2 small carrots (peeled and cubed)
3 C vegetable broth
handful of fresh green beans (ends cut off and cut in half or bite-sized pieces)
1/2 red bell pepper (slivered)
1/3 block of Trader Joe’s Brand High Protein Tofu (cut into bite-sized rectangles)
~ 3/4 C sliced cremini mushrooms
1 tsp miso
1 Tbs curry powder
2 tsp cayenne pepper
1 tsp salt
2 tsp fresh grated ginger
zest of 1 lime
juice of 1/2 lime
1 – 13.5 oz can lite coconut milk
2 green onions (slivered)
In a soup pot, heat oil and saute onions until translucent. Add garlic and cook until aromatic. Add sweet potato and carrot and cook for a couple minutes.
Add vegetable broth, stir, bring to a boil and simmer on medium heat for ~ 10 minutes.
Add the green beans, red bell pepper, tofu and mushrooms. Cook for another 5-7 minutes.
Season with miso, ginger, curry powder, salt, cayenne and lime zest and juice. Cook for 3 minutes then add coconut milk and green onion.
Cook for about 10 more minutes.
Serve over rice or with rice vermicelli.