Thai Coconut Curry Soup
2 Teaspoons Coconut, Olive or Vegetable Oil
3 Cups Vegetable Broth
2 Cans Coconut Milk
1 TBS Red Curry Paste
2 Thai Chillies
3 Lime (Kaffir) Leaves; torn or rubbed
Juice of one Lime
3 Cloves Garlic; peeled and squished by the flat side of a knife
1/2 bunch fresh Cilantro
6-8 Fresh Basil leaves
1 (body of) lemongrass stalk; chopped into 6 pieces
1 3-inch piece of fresh Ginger; sliced
1 Can Bamboo shoots
1 Can Straw mushrooms
1 Cup enoki mushrooms
1 Cup Snow Peas
1 Cup sliced red and yellow sweet peppers (bell peppers will do)
2 Cups baby Bok Choi
2 Medium Carrots sliced lengthwise into slim sticks (julienne)
8 oz Grilled Tofu Strips
In a frying pan or small sauce pan lightly saute garlic, lemongrass, lime leaves, chillies, and 1/2 (gently rubbed) of the cilantro over medium low heat, for 3 or 4 minutes max.
Add 1 cup of vegetable broth and simmer for 15-20 minutes.
Pass mixture through a sieve, colander or cheesecloth and into a soup or stock pot.
Add remaining ingredients excluding Snow peas, Bok Choi, Enoki Mushrooms, Lime Juice and 1/2 of the remaining Cilantro and Basil.
Simmer for 20 minutes.
Add remaining ingredients. Continue to simmer for 5 minutes.
Serve garnished with fresh Cilantro or Basil Leaves.