Thai Coconut Soup
Yield
4 servings
Prep Time / Cook Time
/
Activity Guide
Bike Touring, Car Camping
Ingredients
- 2 garlic cloves, finely chopped
- 1-2 serrano chilies, finely chopped
- 2 tablespoons finely chopped fresh ginger
- 2 tablespoons finely chopped cilantro
- 2 scallions, chopped
- 2 tablespoons vegetable oil
- 1 14-ounce can coconut milk
- 2 cups vegetable broth or 2 cups water + boullion cube
- 10 ounce package tofu, cubed
- 1 cup cabbage, chopped (or any other veggie)
- salt or soy sauce, to taste
- 1-2 limes, halved
Method
- Heat up oil in pot and add garlic, serrano pepper, ginger, cilantro and half the scallions. Stir for a couple minutes until fragrant.
- Add the coconut milk and broth and adjust heat to medium. Taste and adjust seasoning with salt or soy sauce as necessary.
- Add tofu and vegetables to the soup and simmer until vegetables are cooked to your liking.
- Garnish with remaining scallions and a healthy squeeze of lime.