Every Tuesday and Thursday in 2011, the GOOD team has pledged to take turns to cook and share a big bowl of soup or salad.
Veggie Tom Ka Soup
Ingredients:
Makes 10 to 12 servings
8-10 cups vegetable stock
4-6 stalks lemongrass or 6 tbsp. frozen prepared lemongrass (available at Asian stores)
6 whole kaffir lime leaves
3-4 cups soft tofu, cut into squares
1-2 red chilies, sliced, OR 1/2 tsp. dried crushed chili, or 1-2 tsp. chili sauce
4 cloves garlic, minced
1 thumb-size piece ginger, thinly sliced
1-2 cups fresh mushrooms (shitake are great)
1-2 bell peppers, sliced
2-3 cups baby bok choy
1 can coconut milk
2 tsp. brown sugar
5 tbsp. soy sauce
2 tbsp. fresh-squeezed lime juice
Fresh basil and cilantro to garnish
The Method:
• Combine vegetable stock, lemongrass, lime leaves, chili, garlic and ginger in a large pot.
• Bring to a boil and continue boiling for 5 minutes, or until broth is very fragrant.
• Add the mushrooms and reduce the heat to medium. Simmer for 5-8 minutes, or until mushrooms are soft.
• Add the bok choy and simmer for 1-2 more minutes (bok choy should remain on the crunchy side).
• Reduce heat to low and add the coconut milk, sugar, soy sauce, and lime juice.
• Add the soft tofu and gently stir.
• Add salt and more chili to taste and/or more soy sauce.
The Breakdown:
How did our soup rate in terms of taste, cost, and prep time?
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