For today’s post we want to share with you this amazing recipe of a good friend of ours, Raquel Tort (@raqueltort). Go ahead and check out her account, she loves to travel, cooks from scratch and has recently started doing pottery.
Her recipe calls for shrimp but you can easily substitute it with tofu. We like to press and fry our tofu separately in squares before adding it to the soup.
So without further ado, here is the recipe for Thai Soup, it serves about 4 people, you can also add rice or rice noodles to it if you want.
For those of you that are not familiar with the metric system here is a converter, the measurements for tablespoon and teaspoon don’t have to be the North American standard ones.
400 ml - Vegetable broth
100 ml - Canned/fresh coconut milk
1 tsp - Hot chili-garlic sauce
2 to 3 leaves - Kaffir lime
250 gr - Mushrooms (sliced) or 90 gr - Enoki mushrooms (sliced)
1 - Tomato (chopped)
450 gr - medium shrimp (peeled)
2 tbsp - Lime juice
2 tbsp - Fish sauce
2 tbsp - Cilantro (finely chopped)
1 stick - Lemongrass
1 tbsp - Soy sauce
Pour the broth and the coconut milk into a large saucepan and set over medium fire. Whisk in soy sauce and chili-garlic sauce. Add the lime leaves. Cover until it boils.
Add lemongrass, mushrooms, tomato and shrimp and cook until shrimp are done, stir occasionally, about 5 min. If you use enoki mushrooms instead, stir them in with the cilantro at the end. Finally pour the lime juice, fish sauce and cilantro in the soup.
Serve in a beautiful Surya bowl made of coconut with some freshly chopped cilantro and BON APPETIT!