MONDAY MORNING RECIPE POST - THAI COCONUT SOUP

I found this recipe at Crockpot365 hosted by Stephanie O'Dea. It's an old one from my archives as I didn't make anything new this past week. You can find the original here. I checked and the link is still open. It was a good opportunity to use the crockpot, and I like preparing earlier in the day. Stephanie used a 6-quart crockpot. 

Apparently, I didn't take an actual photograph of our finished soup but did take one of the ingredients. There is a photo at the website, link above, so that you can see what it looks like.

Thai Coconut Soup

4 cups broth (vegetable or chicken)

1 can coconut milk (if you opt for the light version, you may want to add a drop of coconut extract to boost the flavor - I did not do this as used regular coconut milk)

4 limes (3 juiced and 1 for garnish)

1 sweet red bell pepper, sliced into strips

4 ounces sliced shitake mushrooms, cut into quarters

1 large vine-ripened tomato, or 4 small medium, coarsley chopped 

1/2 pound extra firm tofu, cubed

2 garlic cloves, minced

3 tablespoons fish sauce

1/2 teaspoon to 2 teaspoons red chili paste, to taste (you can use red chili flakes)

1 teaspoon sugar

1-inch fresh ginger, peeled and grated

Although there are several ingredients listed, this soup comes together quickly. 

Pour the broth into the crockpot. Add the juice of three of the limes and zest one lime until you get 1/2 teaspoon to add to the mixture. 

Stir in the sugar and fish sauce. Grate the ginger and add to the mixture.

Stir in the coconut milk. You now have your soup base. 

Add the red chili paste, 1/2 teaspoon at a time, until you have reached the desired heat. I ended up using 1-1/2 teaspoons. You can always add more after cooking, so it's best to add a little at a time to get it to your own taste. You don't have to add anything if you don't like things too spicy. 

Add to the pot the cubed tofu, sliced sweet bell pepper and minced garlic. 

Next, stir in the shitake mushrooms and tomatoes.

Cover and cook on low for 4 to 5 hours, or on high for 2 to 4 hours.

This soup is finished when it is fully hot and the flavors have combined nicely. 

Garnish with fresh lime slices.

Thai basil leaves would also be a nice addition, or cilantro. 

That's all. As always if you have any questions or your own suggestions, let me know in the comment section.

The full address is below in case you would prefer to copy and paste instead of using the link at the beginning of the recipe.

https://www.ayearofslowcooking.com/2008/09/thai-coconut-soup-crockpot-recipe.html

Thanks for visiting and 

I hope your week is a great one.