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Tuesday, January 24, 2012

Fiery Tofu and Coconut Curry Soup



 This week I found a recipe in Cooking Light magazine for a coconut curry soup which looked fantastic. This past weekend my husband and I found ourselves staying the night in Madison Wisconsin on our way to Chicago for my band's show. The roads were icy and dangerous, so we decided to play it safe and hang low for the night. To make a long story short, we ended up walking onto State Street to find something tasty for dinner. We stumbled upon a small deli-like storefront featuring traditional Thai cuisine. The weather, mind you, is nearing the negatives, so naturally our eyes darted straight toward the curry soups to warm our frozen bodies. We ordered a coconut curry soup with mushrooms, lemongrass, chicken, onions and galanga. Galanga is a root in the same family as ginger and tastes like a mixture between citrus and woodsy cedar. Galanga is used often in Thai and Vietnamese soup as a flavoring agent. The soup was fantastic which led me to make the soup as pictured. I was not able to find galanga, so my soup lacked the earthy element. This recipe is great for mild spice eaters as well as folks beginning to enter the world of curry. Give it a whirl! 




Click here for the recipe!

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