This soup is a luxurious meal for the ease of cooking and cost per serving. As our budget has been tight recently, Boyfriend and I figured we could make this soup for around $2 per serving, and feel like we were having an exotic meal in our favorite Thai restaurant!
4 tbs fish sauce
1 12 ounce can coconut milk
2 cups vegetable (or chicken) broth
2 cups water
2 sprigs lemongrass
1 lime, juice of
4 garlic cloves, chopped (or more to taste)
1 8-ounce package of silken tofu, drained and cut into 1/2 inch pieces
1/2 cup mushrooms, sliced
1 tsp red chili paste (or more to taste)
1 tbs grated fresh gingerroot
2 heads of baby bok choy, chopped
1/2 cup shrimp (optional)
1/4 cup chopped cilantro (for garnish, optional)
1 kaffir lime leaf (optional)
1/4 cup Thai basil (for garnish, optional)
Throw everything in a pot and boil for about 10 minutes. Save the shrimp and bok choy for the last 2-3 minutes.
Garnish and serve as is, or with rice or noodles.
20 minutes to make, 10 minutes preparation. This soup can be made vegetarian by replacing the fish sauce with salt to taste, using vegetable broth, and leaving out the shrimp.