Thai Coconut Curry Soup

A lot of my girlfriends are vegetarian/ "almost" vegetarian.  I admire that lifestyle and wish I could permanently go that way but its just not for me.  I am very conscious of the meat we do eat and always try to buy organic, grass fed, free-range. etc.  For a while, I felt like I had to have meat with every meal but lately, I have been trying to have at least one or two days a week that are mostly vegetarian.     

This soup (had I used vegetable stock ) can be 100% vegetarian and you know what... I don't even miss the meat at all.  Not one bit.  I love Asian foods and flavors and this is so easy to make.  I made a huge pot tonight and will have it for lunch for the rest of the week.  

The whole gang is here :)

First start by chopping up the onions,  pepper, garlic and ginger.  You can see here that I peeled the ginger, cut lengthwise and then sliced into thin, matchstick slices.

Heat olive oil over medium-high heat and saute onions, red pepper, garlic and ginger for a few minutes.  

Next add chicken stock, coconut milk, curry, coriander and sweet potatoes.  You want to allow some time to let the potatoes cook.  

Then the honey....

Then the sriracha.... jeez I am obsessed with this stuff.  I literally put it on everything.

Then the lime zest and juice.  Now, just let it cook over low heat for about 30 minutes.  This will give it some time for the flavors to come together.  After 30 minutes, taste the broth.  If you like it spicier, add more sriracha.  If you like it saltier, add more salt... or curry, lime juice, honey to taste.  

Add the tofu near the end as it is softer and doesn't need to cook.  

Same for the scallions, cilantro and green beans.  These just need to be blanched so they don't lose their vibrant, green color.  

Cook over low heat for another 5-10 minutes then it is time to feast on some Thai goodness!  

Thai Coconut Curry Soup

1 T. olive oil

1 small sweet onion, chopped

1 red pepper, chopped

1 inch nub of ginger, chopped into thin matchsticks

4 cloves of garlic

6 c. chicken or vegetable stock

2 cans of light coconut milk

2 t. chopped lemongrass

1 t. honey

1/2 lime, zest and juice

2 t. kosher salt

1 1/2 t. curry powder

1 t. ground coriander

1 t. sriracha sauce

1 sweet potato, peeled and chopped into small cubes

7 oz. extra firm tofu, cubed

1/4 c. fresh green beans, chopped

3 scallions, chopped

1/4 c. cilantro, chopped

Heat olive oil in a stock pot over medium high heat.  Add onion, red pepper, ginger and garlic.  Cook for 5 minutes and then add stock, coconut milk, lemongrass, honey, lime zest and juice, salt, curry, coriander and sriracha.  Whisk until combined then add sweet potato.  Cook over low heat for 30 minutes. 

Add tofu, green beans, scallions and cilantro.  Cook for about 5-10 minutes until beans are a bright green.