10.27.2011

~ Thrifty Thursdays: Thai Coconut Curry Soup ~


Put down the delivery menu!
This sweet and spicy version of tangy Thai Coconut Curry soup will satisfy your  carry-out cravings and leave you with a happy tummy and fridge full of leftovers! 


Thai Coconut Curry Soup 
~ $15 makes 6-8 servings!~


  • 1 tablespoon vegetable oil
  • 2 tablespoons ginger paste (in a jar)
  • 2 stalks fresh lemon grass (whole)
  • 2 teaspoons red curry paste
  • 4 cups vegetable broth
  • 1 tablespoon light brown sugar
  • 3 (13.5 ounce) cans coconut milk
  • 1/2 pound fresh shiitake mushrooms, sliced
  • 1 med. tomatoe, cut into chunks
  • 1 can baby corn*
  • 1 can button mushrooms*
  • 1 can sliced bamboo*
  • 2 tablespoons fresh lime juice
  • salt to taste
  • 1/2 cup chopped fresh cilantro
2 cups uncooked white rice


*optional... or add different veggies of choice :) (baby broccoli, snap peas, etc.)


1. Heat oil in a large pot. Add curry paste, ginger, lemongrass and stir for about 1 minute. Slowly pour in vegetable broth. Add brown sugar, stir to mix well. Simmer for 15 minutes.
2. Get the rice going in a med. pot or rice cooker. (mix in 1/2 can coconut milk with 3cups water)
3. Head back over to the soup...Add in sliced mushrooms, tomatoes, canned veggies. Cook for 5 minutes.
4. Stir in lime juice, salt. Serve over or with rice. Garnish everything with cilantro. Mmm!











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