Green Curry Soup

Though this summer has not been quite as hot as prior years here in Chicago, we’ve had some scorchers here and there. It was one of those days a few weeks ago, and I was on the hunt for a refreshingly spicy green curry dish to lift the spirits. I found exactly what I was searching for on 101 Cookbooks; click here for instructions on how to make Swanson’s In a Hurry Green Curry.

Obviously I can’t take credit for Swanson’s fabulous recipe, but I can report the modifications I made. I like spicy stuff, so I definitely added more than 2 T of green curry paste. Since I used more tofu than she called for (14 oz instead of 6 and sautéed it first … I prefer it cooked to raw), I boosted the coconut milk to two (14 oz) cans. I also used both water and light vegetable broth and an entire package of frozen peas. 

 
The smell of this dish wafted through the apartment for hours. It tasted even more amazing than it smelled. Think of a coconut-milk-based soup from a Thai restaurant and then add a lot more green! The peas, asparagus and basil gave this soup the perfect tinge of freshness I was seeking. Leftovers tasted great too!

This is a keeper. Thanks, Heidi Swanson!

Comments

[Chicago Creative Collaborative]

Oh, and galangal ... have you tried an Asian market? There's a good one on Broadway, just south of Argyle (http://tainammarket.com/). I bet they'd carry galangal ... whatever it is!

[Chicago Creative Collaborative]

Although it's not coconut milk-based, another really awesome (and SUPER easy) soup is Swanson's Ten Minute Couscous Soup (http://www.101cookbooks.com/archives/ten-minute-couscous-soup-recipe.html). It really does only take 10 minutes! I make that one a lot ... usually without the cauliflower or sun-dried tomatoes, because I'm not a big fan.

[www.google.com/accounts/o8/id?id=AItOawnTps687YmTMc1tvrvNov4n7ns1NmMHjLA]

Oh yeah, it's galangal. Where the heck do you find galangal??

[www.google.com/accounts/o8/id?id=AItOawnTps687YmTMc1tvrvNov4n7ns1NmMHjLA]

Thank you for posting this. I too love Thai coconut milk-based soups but the recipes always call for a root that's impossible for me to find. I forgot what it's called, but it doesn't matter now because I've got Swanson's!