Thai Lime Curry Soup Hello Larry

[Guest guest]

Nice to meet you, I'm Chelsea. Your soup sounds very good. Will I

have a hard time finding green curry Thai paste? I have never used

it before, is it in a tube or a jar?

Thanks for helping me with a question and also sending this recipe in.

 

, " larry_matthews3000 "

<larry_matthews3000 wrote:

>

> Hey all, new here; vegan.. good starter for a Thai stir fry meal:

>

> 2C vegetable broth

> 1 can unsweetened coconut milk

> 1 tbsp thai green curry paste*

> 1 lb firm tofu, cubed

> 2 tbsp fresh lime juice

> 1/4C chopped scallion

> 1/4C chopped cilantro

> 1C cooked white rice

>

> Bring broth, coconut mulk, green curry paste, tofu, rice, on low

heat,

> to a simmer. Cook a minute or two to heat through

>

> Add lime juice, and either stir in scallion and cilantro or serve in

> bowls with scallion and cilantro to be sprinkled on top. Serve with

> lime wedges.

>

> * Use more if you like native thai spicy. The easy shortcut is to

use

> Thai Kitchen's green curry paste but you can make your own out of

> chili peppers, galangal, lemongrass and garlic

>

> I also always freeze and then thaw firm tofu for a chewier texture.

>

> Anyone got a worcestershire sauce recipe? I am working on

perfecting

> one that primarily uses tamarind paste, molasses, vinegar, cloves

and

> red pepper, but it needs work.

>

[Guest guest]

The Thai kitchen stuff is in a small 4oz jar,

available anywhere they sell decent asian ingredients

or Whole Foods, etc.

 

Otherwise try something like this in a food processor:

 

2 fresh green chili peppers

1 small onion

1 lime, juice and rind

1 stalk lemon grass

1 clove garlic

1 tsp soy sauce

1/4 cup fresh coriander, stalks & leaves

1 tbls grated fresh ginger

2 tbls oil (vegetable)

 

 

--- chelsea_cheetah <chelsea_cheetah wrote:

 

> Nice to meet you, I'm Chelsea. Your soup sounds

> very good. Will I

> have a hard time finding green curry Thai paste? I

> have never used

> it before, is it in a tube or a jar?

> Thanks for helping me with a question and also

> sending this recipe in.

>