We kicked things off with a cocktail for our Cooking Club: Asia posts. Here’s another! We started dinner off that night with some delicious soup from the lovely Angela, from Tuesdays with Angela. She said it was a little too spicy at first (Angela loves the spice! I have noticed she’s always the first to grab for the hot sauce!), so she cooled it down with some extra coconut milk.
IT was really, really, really, really good. I loved it and will be making it soon for sure.
• 1 can coconut milk
• 4 c. veggie broth
• 2 stalks of lemongrass, grass cut off and white parts cut/bruised with knife
• 1 Tbsp. curry paste
• 1 tsp. sugar
• 1 inch ginger
• 2 carrots, peeled and chopped
• 1/2 red pepper, chopped
• 1 cup broccoli, chopped
• 4 oz. mushrooms
• 1 package baked tofu, diced
• 1 Tbsp. soy sauce
• 1 Tbsp. Golden Mountain sauce (if you have it — if not, no biggie)**
• lime for garnish
• sesame seeds for garnish
** I wasn’t sure what Golden Mountain sauce was, so I did a little investigating. It seems it’s like a thick soy sauce, but sweeter, and sounds like vegetarian oyster sauce or fish sauce would make a good substitute if you don’t have it!
1. Heat the coconut milk and veggie broth in a pot. When it’s warm, add the bruised lemongrass, knob of ginger, curry paste, and sugar. Simmer for 30 minutes. When you have simmered at least 30 minutes, fish out the lemongrass and ginger knob before adding other veggies — otherwise it’ll get lost in the pot!
2. Add the carrots first. Simmer until they are tender but not mushy. Add the red peppers next, then the mushrooms, then the tofu, and the broccoli last. Stir in the soy sauce and Golden Mountain sauce (if using). Taste, and add more soy/Golden Mountain/or minced ginger, if necessary.
3. Garnish with sesame seeds and squeeze fresh lime juice in right before serving.
Those look like happy faces squeezing the lime and eating that soup!