Coconut Curry Soup

Once upon a time, many years ago, in a far off land...

It wasn't that far. It was New Hope, PA.

And it was 2001.

There was a restaurant there called Wildflowers cafe (it still exists) and they had the most amazing Thai curry dish. It was my first experience with Thai food and my then girlfriend and I took many a trek over there to enjoy this incredible dish in the gorgeous space. Check it out if you're in the area, if it still exists!

I was feeling in the mood for this dish the other night and while I had no idea how they made it, I remembered the ingredients. I figured I would give it my best shot and you know what? It came out pretty good!

Being fearless has its benefits.

Coconut Curry Soup

two cans coconut milk
2 large sweet potatoes, cut into 2 inch pieces
2 cups sliced snap peas or sugar snap peas
1/2 package of extra-firm organic tofu
2-3 Tbsp red curry paste (I recommend Thai Kitchen brand)
2 cups leftover brown rice-need help cooking brown rice? Click here

salt to taste



Bring 3 cups of water and the potatoes to a boil.

Put coconut milk in a medium pot over low heat and simmer. Add curry paste and stir. Add 1/2 cup water.

When the potatoes are soft but not falling apart, strain and add to coconut milk. Add snow peas and simmer over very low heat until pea pods are soft.

Slice tofu into triangles and add to pot, heat for another 2 minutes.

Serve over warmed brown rice in a small bowl with a big spoon!