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Wednesday, November 30, 2005

Vegan Thai curry soup

This one is especially for my brother, Gabe. He works at a bubble tea shop in Downtown Salt Lake called Zing (right off Exchange Place) and has a lot of vegan clientele who request curry.

I'm not sure where I got the original recipe, whether we devised it ourselves or found it in a magazine. But I've altered it for vegans.

Start by chopping the following: one head of bok choy, 3 tomatoes, 1 block firm tofu, 1 bunch cilantro, 1 bunch scallions, 1 cup roasted peanuts. Mince about three shallots. Peel 3 lemongrass stalks and cut each into three pieces, then lengthwise.

Heat about 1/4 cup oil in a large pan. add 1 T curry (I like Madras curry, but any kind will do) and 1 t Thai chili paste. Saute to release flavors. Add shallots and cook 1 minute. Add 2T of coconut milk and stir into sauce. Then add 2 full cans of coconut milk (you know, one plus the remaining milk after you took out the first 2 T) plus 2 cups vegetable broth. Add lemongrass and simmer 10-15 minutes. Add tofu, bok choy, tomatoes, and juice of 1 lime. Cook another 5-10 minutes. Serve over jasmine rice and garnish with cilantro, scallions, and peanuts.

Carnivores, you can substitute vegetable broth with chicken broth and tofu with chopped chicken, turkey, or pork. Just be sure to cook the meat thoroughly before adding the rest of the vegetables, too. Shrimp would also probably be good.

I forgot to buy two cans of coconut milk and accidentally added a Tablespoon of chili paste instead of a teaspoon, so today's curry was on the fiery side. Luckily we had some sour cream on hand so I mixed a little in. Plain yogurt will help and is a little more authentic, though I'm sure no self-respecting Thai would ever do that.

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