Tis soup season!!! I felt like it was almost criminal to not post a soup recipe at some point this winter, and I finally feel motivated to now that the temps are becoming normal. I mean how am I supposed to talk about soup when its 70 degrees outside? I'm looking at you, global warming. Anyways, I'm too excited to share this recipe because it's pretty comparable to a coconut tofu soup that is served at my favorite local Thai restaurant. It's warm, comforting, and comes together in about 15-20 minutes.
Truthfully this started off as a Thai green curry recipe, until I used way too much green curry paste and my insides nearly caught on fire. I also realized that I didn't want to give anyone or myself cholesterol issues so I cut the amount of coconut milk I was using, and thats the story of how it turned into a soup! Now most traditional recipes for this call for many ingredients and some of them are not really kitchen staples (lemongrass, ginger, fish sauce). While I'm sure it is worth the additional effort, sometimes you just want something quick and simple to throw together. Well more like all the time for me. I wanted to come up with a recipe that would allow you to just throw a few things into a pot and call it day, and I think this one fits the bill!
Green curry paste can be found at most major grocery stores, I used this one - found it at Whole Foods. It's only good in the fridge for about 30 days since it has no preservatives so highly recommend freezing the rest. You don't need a lot so it should last you for some time :)
If you find that the recipe doesn't call for enough tofu and mushrooms, feel free to add more as you please. I just enjoy this type of soup to be more brothy than chunky!
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