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Thai Soup – just in time for a cold spell

8 Oct

…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:

Thai Stew


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.


– Mags