Winging It

Now that I have a stove, I can make curry. Potatoes, sweet potatoes, tofu, bamboo shoots and straw mushrooms in a creamy cloak of coconut milk. Problem is, I have no rice and no rice cooker (mine is in the process of being re-finished). Time for coconut curry soup!

Using The Daily Soup’s recipe for Thai Chicken with Ginger and Coconut soup as a guide, I used their proportions and process, and mostly my ingredients. So no chicken, no lemongrass, no shallots, no tomatoes, no Kaffir lime leaves, and no watercress. I only bought lime and ginger for 50 cents in Chinatown, along with a black bean sesame cake for another 50 cents. Here’s what I came up with, and let me tell you, it’s pretty good.

Thai Coconut Curry Soup

-chop 1 potato, 1 sweet potato, and 1 carrot into 1/2-inch pieces, set aside
-chop 1/2 block of tofu into 1/2-inch pieces, set aside
-toast 1/2 cup shredded coconut in toaster oven or pan, set aside
-mince 2 garlic cloves, 1-inch piece of ginger, and 2 scallions
-to make a paste, continue to mince with 2t salt and 1T sugar (or use a food processor), combine with 2t curry paste
-heat 2T peanut oil in a large stockpot over medium heat
-when shimmering, add paste and reduce heat, stir, careful not to burn garlic, about 1 minute
-add 6 cups of chicken stock (or 6 cups of water and 1 Knorr’s chicken bouillion cube) and root vegetables, bring to a boil, and simmer until vegetables are cooked through, about 5 minutes
-add 1 cup coconut milk, toasted coconut, zest of 1 lime, 1t Sriracha hot sauce, 1 can straw mushrooms, 1 can sliced bamboo shoots, and tofu, simmer another 5 minutes
-add 1/4 cup chopped basil, serve

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