John and I aren't actually celebrating Valentine's Day until tonight since he had his bowling league last night - so I came home from work and made some Thai Coconut Soup!
I found the recipe on Pinterest (my new favorite thing EVER), and it turned out really super yummers. I changed it up a little bit (since I really like the sweet & spicy taste), so enjoy!
Thai Coconut Soup
This flavor-loaded soup, known authentically as Tom kha, satisfies people with its perfect blend of sweet, pungent, coconut taste!
2 tablespoons oil (I used coconut oil)
1 large onion, finely chopped
1 inch piece of fresh ginger, grated or minced
4 fresh garlic cloves, minced
4 cups stock, vegetable
1 can coconut milk (I used light coconut milk)
2 cups of shitake mushrooms, sliced or chopped
2 fresh tomatoes, seeded, medium dice
1 fresh plump lime cut into quarters
1/2 package tofu (thinly sliced or cut into small cubes)
½ cup of fresh cilantro (optional - I omitted this)
¼ cup of fresh green onion for garnish
1 cup cooked brown, white, jasmine or basmati rice, quinoa, for each person, (optional)
3 tablespoons sweet chili sauce, optional
1 bunch of enoki mushrooms for garnish, optional
Siryacha hot sauce (to taste)
Honey (to taste)
Tamari soy sauce or Braggs Liquid Amino Acids (to taste)
Heat the oil in a large stockpot. Over medium heat, sauté onion, garlic, ginger, and mushrooms for about 5 minutes. Add broth, tomatoes, and the juice of 1 lime. Pour in coconut milk and keep soup at a simmer for 20 minutes. The coconut milk will allow soup to thicken and reduce.
Add the tofu, honey, soy sauce, and sweet chili sauce, and simmer for 5 minutes. Turn heat on very low, and let it sit for about 10-15 minutes, covered. I found that it needs a little additional time to cool and let the flavors all absorb in! Ladle into bowls with a scoop of rice, garnish with chopped scallion and/or cilantro - top with a drizzle of Siryacha (or your favorite hot sauce), and and extra drizzle of sweet chili sauce.
This turned out super delicious, and I will definitely make it again. It was just so darn easy to make!! And it's bright & colorful which I love. I think it could have been just as good without the enoki mushrooms - I just ended up mixing them into the soup when I stored it since I didn't know when else I'd use them. John was like "wait - those aren't noodles?" Haha! They do look pretty noodle-y for mushrooms.
John also took me to lunch yesterday and surprised me with some beautiful red tulips! Aren't they just lovely?? I am not afraid to say it, but I love getting flowers. They just brighten up my day (and my desk)! :)