I ventured out to a friend’s house right after work today for some girl time. We spent the first couple hours chatting and catching up with each other. Then it was time to make supper and my friend treated me to a delicious dinner. She let me just sit and relax while she cooked a wonderful meal for us. It felt nice to be the one who was being taken care of. Peter is a great help in the kitchen, but it’s always me who directs and leads. It was wonderful not to have to make any decisions.
The recipe she made us was a Spicy Thai Coconut Soup. It was served over rice, which absolutely perfected the dish. My friend thickened it up a bit with cornstarch so it was more of a sauce than a soup. It ended up to be delish!! My friend is a gluten free vegetarian and this recipe was adapted for her diet perfectly! I was too busy eating that I forgot to take a picture of this amazing dish. So disappointed. Oh well.
The recipe is below:
Spicy Thai Coconut “Soup”
Adapted from Food Wanderings in Asia
Serves 4 people
2 tsp coconut oil
2 cups mushrooms, sliced
1/2 cup red bell pepper, diced
1/2 cup onion, diced
1 inch ginger, peeled and minced
3 cloves garlic, minced
half a stalk lemon grass, cut lengthwise
4 tsp sambal oelek (or thai red curry paste)
3 cups vegetable broth
1 cup coconut milk
3 tsp soy sauce
1 tbsp cornstarch, more if needed to thicken
4 cups rice, cooked
fresh cilantro for garnish
Heat the oil in a pan over medium heat. Add the garlic, ginger, onions and sauté for 2 minutes. Add lemon grass, mushrooms and red bell pepper. Cook for 3 minutes. Add the sambal. Cook for another minute. Add the coconut milk, vegetable broth and soy sauce. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Discard lemon grass. Add cornstarch to thicken. Serve over rice and top with cilantro. Enjoy!