Thai Coconut Soup
POSTED: 8:45 am HST January 19, 2005
Email
Print
Get the kaffir lime leaves in Chinatown or at the Asian Market on Beretania across from Times.Ingredients: 1 14 ounce can coconut milk 5 quarter sized slices of fresh ginger 4 kaffir lime leaves 2 stalks lemongrass- stripped and cut into thirds 2 cloves garlic, minced 6 cups water 1 small red bell pepper, seeded and chopped 8 ounces firm tofu, cubed to half inch 1 8-ounce can water chestnuts, drained and cut in half 2 – 4 Thai (or Hawaiian) chili peppers (careful, these are hot!) sliced thin 1 1/2 cup green onions, sliced thin 2 TBS fish sauce (vegetarian version use soy sauce) 1 TBS lime juice 3 TBS fresh cilantro Instructions: Combine coconut milk, ginger, lime leaves, lemongrass, garlic, water in a pot. High heat-bring to a boil, then reduce and simmer 20 minutes. Add peppers, tofu, water chestnuts, green onions, and simmer 3 – 4 minutes. Add fish sauce (or soy), lime juice, and cilantro. Simmer a couple more minutes and serve with jasmine rice.
Copyright 2005 by TheHawaiiChannel.com All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
