Tuesday, April 28, 2009

Curried Coconut Lemongrass Soup.

Perhaps not the most "pretty' photograph I've taken, but it was so satisfying, that I had to share it with you! I have been venturing out more and more into the world of vegetarian cooking. It's a hit or miss out there, but Mark Bittman's, How to Cook Everything Vegetarian has proved to be very useful, so far. I adapted the recipe from his book. I added fried tofu (which I learned how to make from his book) and instead of porcini mushrooms, I used straw mushrooms, typical in many Thai soup recipes. In fact, straw mushrooms are the only "canned" mushroom I am unopposed to. One of the things I love about Thai cuisine is the play on your taste buds - sweet, sour, salty and spicy. Thai cuisine interlaces all of these unique flavors so well and I just can't seem to get enough of it. I'm an honorary Thai. The leftovers proved even tastier with the added flare of some garlic chili spice to kick up your sinuses.


  1. i'm having a really bad day and I wish I could eat this right now.. LUV

  2. can i have this? can we modify if it isn't? looks and sounds soooooooo good!!!

  3. Yes Mama, you can absolutely eat this!!! I'll send you a condensed version of the soup recipe.

  4. Curry and coconut is suuuch a good combination. In my own veg cooking travails, I've found that it's often the dishes from other cultures that are most successfully adapted to be veg. Other cultures just use more spices than we do, I think. :)

    Sweetfern Handmade

  5. omg yum! I love lemongrass in soups..It gives such a bright flavor!