Surin-Inspired Spicy Coconut Soup

Hi everyone! This week I wanted to introduce my idea for the next couple posts, I want to do four weeks of fall recipes ! I have a few recipes in my head already, just need to try them out and take the pictures. I'd also love to hear any favorite fall foods that you have!If you have a fall food staple you'd like to see on the blog, let me know in the comments of you can email me at laureneich@littlebleustudio.com.

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Soup is one of my favorite fall go tos, especially when its  cold outside, or I feel a little under the weather, or when I just want something warm and delicious to eat after work. 

This recipe has been my go to in the fall, its super easy and I can make a pot at the beginning of the week, put it into tupperware containers, and break it out later. Even though the soup at Surin has mushrooms, I don't really like them, so I leave them out! I'm also not very experienced with cooking tofu, so I skip that ingredient as well. But to add protein to this dish, it would be really easy to add in some tofu, chicken, or shrimp, or I've also thought about adding veggies or potatoes to give it some structure. 

INGREDIENTS

  • 1½ tsp. ginger, minced

  • 1 garlic clove, minced

  • 1 Tbsp. sugar

  • 3 Tbsp. Thai red curry paste (you can find this in the ethnic food section; use half of this amount if you want a less spicy soup)

  • 6 c. chicken stock

  • 1 can unsweetened coconut milk

  • 2 Tbsp. lime juice

  • 2 tsp. red pepper oil/ red chili oil

  • 3 Tbsp. soy sauce (Or fish sauce if you prefer!)

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INSTRUCTIONS

  1.  In a large pot, add your chili oil, your lemon juice(or lemon zest!), and your garlic and ginger! For about 30-40 seconds, stir these around a little to keep them from burning to the bottom of your pot, and then add the red curry paste. Mix it in for about 30 seconds.

  2. Add half of the chicken stock (about 3 cups) and mix it with the previous ingredients until the curry paste is all blended in/dissolved. 

  3. Once all the ingredients are mixed together, add in the remaining chicken stock(3 c.), and your soy sauce(or fish sauce)

  4. Bring all of these ingredients to a boil, and then reduce to low heat/simmer for 15-25 minutes.

  5. Add in your coconut milk & a dash of lime juice, and then let the mixture cook for another 5 minutes. 

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