So I had actually been waiting to make this recipe before I tell everyone something really exciting! There is a theme behind this, which is why it took some time.
Remember when we told you that we got engaged, and are planning our wedding? Well, we finally booked our tickets for our honeymoon! And if you look up at the blog post title:
Thai food…so if you guessed Thailand, you got it right!
Although the trip is still months away, we are very excited and cannot wait for the wonderful adventure, the beaches, the diving and the food!
So in honor of our trip, I decided on a mushroom thai soup, with a lot of spice in it. Although, the heat can be taken out, and the soup will be just as delicious. The original recipe called for chicken, but I wanted to make it vegetarian and opted for tofu instead. But if you prefer beef or no protein at all- go for it!
Mushroom Thai Spicy Soup
Inspired by: Cooking Light (Jan/Feb 2012 issue)
2 tbsp olive oil
1 small onion, chopped
1 1/2 cup portobello mushrooms, sliced
1 red bell pepper, chopped
2 tbsp fresh ginger, minced
6 garlic cloves, minced
6 serrano peppers, chopped (optional)
2 stalks of lemongrass, chopped finely
3 cups vegetable broth
15 oz light coconut milk
1 tbsp fish sauce
2 tsp sriracha sauce (optional)
1 package of tofu, pressed, chopped into small cubes
2 tbsp cilantro, chopped
2 tbsp green onion, chopped
Heat olive oil in a soup pot over medium heat. Once the oil is warm, add the onion, mushrooms, red bell peppers, ginger, garlic, serrano peppers and lemongrass. Allow the vegetables to cook for about 3-5 minutes, until the mushrooms are soft. Then add the vegetable broth, coconut milk, fish sauce and sriracha. Mix all of the ingredients together, until the sriracha has mixed into the liquid. Bring the soup to a boil. Then simmer for about 10 minutes.
Finally, add the tofu. Cook for another 5 minutes. Ladle into bowls, garnish with cilantro and green onions.