Thai Coconut Soup

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!

Ingredients
    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)

Method
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)!  :)