Tag Archives: Thai

Thai Coconut Curry Soup

6 Nov

After work, I went to a cute little Asian shop on the other side of town. It’s an amazing place where I always find the obscure ingredients that I find nowhere else. I don’t go there very often because I always buy much more than I intended… But inspiration has been found, so next week there’ll be some more Asian dishes on the menu!

On the picture you’ll see my catch: lychee wine, rice paper, baking soda, dried lime leaves, tofu, canned lychees on syrup, cilantro leaves and a lime.

The curry soup turned out really good: a beautiful balance of sour, salty and spicy. That’s what the Thai kitchen is known for, and it’s a winner combo!
This soup is the ideal comfort food for a night in, when it’s cold and dark outside… like chicken soup, but better, much better!

Thai Coconut Curry Soup

Ingredients (for 2 people)

  • 1 can (400g) coconut milk
  • 1 small Tbsp Thai curry paste
  • 250ml vegetable broth
  • 1 carrot, cut lengthwise in half, and sliced (0,5cm)
  • 1/2 red bell pepper, chopped
  • 1/2 zucchini, cut lengthwise in half, and sliced (0,5cm)
  • 1/2 onion, sliced
  • 4 dried lime leaves
  • 1 Tbsp soy sauce
  • the juice of 2 limes
  • 2 cm fresh ginger, grated
  • 125g rice noodles
  • 1 bunch cilantro leaves, rinsed well
  • salt
  • 2 scallions, chopped


  • Scoop the thick coconut cream from the top of the can into a large stockpot set over a medium heat
  • Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle
  • Add the coconut juice from the can along with the vegetable broth, carrot, bell pepper, zucchini, onion, lime leaves, soy sauce and lime juice
  • Grate the fresh ginger into the broth
  • Simmer for 20 minutes or so
  • Take out the lime leaves
  • Add the rice noodles, gently pushing them beneath the surface of the broth
  • Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid
  • Stir in most of the cilantro leaves
  • Taste and season with a touch more salt as needed
  • Pour into large bowls and garnish with the scallions and remaining cilantro leaves
Source: adapted from Chef Michael Smith

Thai Curry with Tofu

25 Okt

Today was an aweful day: our little kitten Clémence passed away.

To calm down, I started cooking: I made some delicious, rich Italian Coffee cupcakes (recipe) and then I cooked us a comforting curry.

Thai Curry with Tofu

Ingredients (for 2 people)

  • 125g rice, uncooked
  • 1/2 Tbsp olive oil
  • 250g vegetables, chopped up  (I used a wok mix)
  • 250ml vegetable broth
  • 100g canned tomato cubes
  • 125ml full fat coconut milk
  • 1 Tbsp cane sugar
  • 1 Tbsp curry powder
  • 1/4 tsp chili powder
  • 1/4 tsp salt
  • juice of 1/2 lime
  • 2 garlic cloves, chopped finely
  • 1 Tbsp fresh ginger, chopped finely
  • 250g firm tofu, diced



  1. Boil the rice according to the instructions on the package.
  2. Meanwhile, heat a wok or medium sized pot on medium-high heat.
  3. Pour in the olive oil and let it warm up for a few seconds.
  4. After having chopped up the vegetables, cook them in the wok for approximately 5 minutes.  Toss every now and then with a wooden spoon.
  5. Add the vegetable broth, canned tomatoes and coconut milk.  Let it boil for 5 minutes.
  6. Add the cane sugar, curry, chili, lime juice, basil, garlic, and ginger.
  7. Stir well and then add the tofu cubes. Let the curry cook for another 10 minutes.
  8. Serve with the rice, and garnish with some fresh parsley.

Source: adapted from Fit for the Soul