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Bangkok soup with coconut milk and curry, silky tofu, shiitake and crunchy vegetables |

Vegetarian, Soups & Broths, Vegetables and Fruits

Thailand, vege and tasteful! A straight-to-the-point sure shot.

Note

The final broth, the soup has to be a little bit thick for all the flavors to come out. Think of a 35% cream-texture like. Not entirely liquid or you'll be having trouble getting all the flavors brought to life.

Ingredients

Recipe for 4 portions

Bangkok soup

700 Ml

Vegetable stock

500 Ml

Coconut milk

3 Tbsp

Green cari paste

300 Gr

Tofu

75 Gr

Shiitake mushroom

100 Gr

Carrot

50 Gr

Chopped shallot

1 Clove(s)

Chopped garlic

150 Gr

Rice vermicelli

2 Tbsp

Peanut butter

4 Sprig(s)

Fresh cilantro

4 Leaf(ves)

Iceberg lettuce

100 Gr

Sprouted soybeans

Preparation time: 45 min

Mise-en-place

Soak the noodles into tempered-hot water for a good 15-20mins (they should be al dente).

Prep and bring to a boil the vegetable broth.

Cut the tofu into small cubes or juliennes.

Peel the shallots and the garlic. Then cut it roughly.

Finely chop the lettuce.

Take the leaves off the cilantro.
Bangkok soup

Stop the broth from boiling and then plunge the noodles in.

In a medium-hot pan with canola oil, cook the shallot, the garlic and the green curry.

Wait for a slight coloration then add the vegetable broth and the coco milk. Let everything simmer and all the flavors come together.

Add the peanut butter to smooth everything out and let it cook 2mins. It should be thickening. Add the noodles.
Montage

In a bowl, first add the noodles and then the carrots, the mushrooms (shiitake), the lettuce and the tofu.

Lastly, the sprouted soybeans, the hot soup all over and then a couple of cilantro leaves here and there.

Cooking schedule

Class with similar recipe

Saturday, November 16th 14:00 to 16:00

Quebec city

95 $ / pers.

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More information

13 / 13

95 $ / pers.

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