Prep time: 20 minutes
Prep notes:
Cooking time: 35 minutes
Yields: 8-10 people
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26 oz coconut milk (If you use a can or box of coconut milk, you
might want to add some water to thin it out)
12 c Vegetable broth
1 thumb chunk of galangal
1 stalk of lemongrass
6 kaffir lime leaves
5 - 10 Thai chilies
3 carrots, cut into 2" sticks
1 big white onion (or 2 small white onions), cut into half moons
2 tomatoes, diced
1 red bell pepper, sliced
1 baby Bok choy, sliced
4 oz extra firm tofu, sliced
7 oz of oyster mushrooms or enoki mushrooms
2 tsp Tamari
6 tablespoons of Red curry paste (recipe below)
1/2 cup of lime juice (2-3 limes)
1/2 bunch Garlic chives
small bunch of cilantro garnish
Optional garnish items:
sliced Thai chiles and lime wedges
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Directions:
In a large pot over medium low heat pour in broth; add the galangal, lemongrass, lime leaves and chiles. Let the mixture come to a gentle simmer and cook for 30 min. This will infuse the broth with the traditional Thai flavors. While the soup base is simmering prepare the vegetables and make the curry paste. When your vegetable prep is complete, strain the solids from the broth. Put liquid back in the pot and add carrots, cook for 3 min. Then add onion, tomato, bell peppers, Bok choy, tofu, mushrooms and Tamari, cook for 5 min. Add coconut milk, lime juice, garlic chives and 3 tablespoons of red curry and stir to incorporate. Taste the broth. Add more red curry paste to your desired taste. Remove from heat. Upon serving garnish with cilantro, red chile slices and a wedge of lime.
The red curry paste is hot so use the 6 tablespoons as a guide and add as much or as little as you like.
Note- Galangal is ginger's less spicy, more floral and citrusy cousin; it, lime leaves and many of the onther ingredients listed here can be found in an Asian grocer either fresh or frozen.
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Red Curry Paste
Yields 2 cups
2o small hot red chiles (such as Thai bird chiles or chiles de arbol) equates to 1/2 cup
3 stalks fresh lemongrass, sliced; removing any dried portions
2 shallots, quartered
1 head garlic, skins removed
1 Tbs. chopped fresh or frozen galangal, may substitute fresh ginger
1 Tbs. coarsely chopped cilantro stems and leaves
1 tablespoon Fermented black soy bean
8 Medjool dates
1 tsp dried wild lime peel or 1 kafir lime leaf torn into pieces
1 cup water
1 tablespoon coriander seeds
1 tsp. cumin seeds
5 whole white peppercorns
1 large Ancho chile (optional), torn into pieces
5 Guajillo chile peppers (optional), torn into pieces
2 Tbs. Gochugaru (Korean ground red pepper powder) may substitute paprika
Directions:
In a blender place the Thai bird chiles, lemongrass, shallots, garlic, galangal, fermented black soy beans, dates and lime peel, blend for 5 min or until smooth. Add water as needed to make a paste. Meanwhile grind the coriander, cumin and peppercorns to a powder. Then add the Ancho, Guajillo and Gochugaru and grind together. Note- the final three ingredients are not traditional but I find that they add a wonderful smoky sweet depth to the paste. Add the dry ingredients to the wet ingredients and blend until a thick paste comes together. Add water as needed to make blending easier, keeping in mind the paste should be very thick and scoopable.
This red curry paste will store in the refridgerator for a least 1 month. For longer storage you can freeze it by either scooping it into an icecube tray or placing it into a plastic bag and smoothing it out to a thin sheet so you can break off as much as you'd like for a recipe.
