Tuesday, September 28, 2010
Thai Coconut Soup in the Crockpot
I usually order Tom Kha Gai soup when we go out for Thai food, and the possibility of having more than one bowl was the driving force to me wanting to try this recipe.
Thai Coconut Soup
recipe adapted from A Year of Crockpotting
4 cups broth (vegetable or chicken, I used homemade)
1 can coconut milk
4 limes (3 juiced, 1 for garnish)
1/2 tsp lime zest
2 garlic cloves, minced
3 T fish sauce
1/2 tsp to 2 tsp red chili paste, to taste (you can use red chili flakes, too)
1 tsp sugar
1 inch fresh ginger, peeled and grated
1 red bell pepper, sliced in strips
4 oz sliced shitake mushrooms, cut in quarters
1/2 pound extra firm tofu, cubed
I also added some zucchini since I didn't have any mushrooms
I used a 6 quart slow cooker for this soup. Pour the broth into the crockpot. Add the juice of three of the limes (it equaled about 1/2 cup for me), and zest one of them until you get 1/2 teaspoon to add. Stir in the sugar and fish sauce. Grate the ginger and add. Stir in the coconut milk. You now have your soup base. Add the red chili paste, 1/2 tsp at a time until you have reached desired heat.
Cube the tofu, slice the bell pepper, and mince the garlic. Add to pot. Coarsely chop the shitake mushrooms. Stir in carefully, so you don't break up the tofu. Cover and cook on low for 4-5 hours, or on high for 2-4. This soup is finished when it is fully hot, and the flavors have combined nicely.
Maybe my limes had more juice than the original recipe called for, but this had a lot of lime juice so the tang at the end was prominent. The spice was good with a little heat (I used about 1 tsp of Sriracha sauce), but not too much heat to make it unedible.
My husband and I enjoyed the soup and my son loved the tofu. He picked out all the tofu first, had a pepper, then had a few spoonfuls of broth. I'd call that a victory for a 3-year old! Who knew we had a big tofu eater on our hands!
Overall, the soup was similar to the restaurant soups I've had, but I don't think I have it exactly matched yet. Yet! I'll keep trying variations of this!
I'm sharing this at Kelly the Kitchen Kop's Real Food Wednesday and Dining with Debbie What's on the Menu Wednesday.
Simple Cooking | Easy Cooking