Coconut Thai Soup

Serves: 4 Persons
Preparation time: 60 minutes
Cooking time: 40 minutes
Techniques: Boiling, Simmering


  1. Slice the onion and the red pepper into strips; the mushrooms into sheets and the garlic chopped in brunoise.
  2. In a sauce pan sauté the garlic and the cayenne red pepper with 3 table spoons of olive oil, when the garlic starts “jumping” add the onion and let it cook for 2 minutes, then add the red pepper and 2 minutes later the mushrooms. Cover with the vegetables stock .
  3. Bring to boil the vegetables in the vegetable stock and the coconut milk, then lower down the heat and simmer for 5 minutes.
  4. Dice the tofu, add it to the soup and simmer 5 more minutes.
  5. Remove from heat and add the lime juice, the coriander, the curry powder and de soya sauce. Cover with cling film and let to infuse.
  6. Season to taste and sprinkle with some coriander leaves.