Thai Curry Soup

I posted a picture of this soup on Facebook last week when I made it and immediately had 4 friends ask me for the recipe. It's been ages since I've updated my blog, and while I have indeed been cooking I haven't been writing down my recipes, and quite honestly, haven't been creating many new things. Here is the recipe for the Thai Curry Soup as best as I can from memory:

Thai Curry Soup

8 oz package Pad Thai Noodles (wide rice noodles)
Olive Oil
1 cup broccoli, cut into the tiniest florets you can manage
1 block extra firm tofu, drained, pressed and cut into 1/2 -1 inch cubes
1/4 large red onion, sliced thinly
1/2 cup sliced shiitake mushrooms
Thai Green Curry Paste (I use World Foods Brand that I get at Whole Foods Market)
1 can Thai Kitchen Coconut Milk
32 oz. Vegtable Broth
2 Kaffir Lime Leaves (optional, but recommended)
1 stalk of lemongrass (optional, but recommended)
Juice from one lime
1/4 cup cilantro leaves, chopped
2-3 handfuls of fresh baby spinach


Cook rice noodles as directed, drain and set aside. In a frying pan heat 1 Tbs of olive oil. To the oil add the broccoli florets and saute until bright green and beginning to tender (you still want them crisp). Remove broccoli from pan, add tofu and more oil if necessary. Cook until tofu is nice and brown on all sides. Remove from pan. Add onion and shiitake mushrooms and saute until onion is translucent and mushroom is tender. Remove from heat. In a stock pot place 3 Tbs Thai curry paste (if you are using Thai Kitchen brand start with 1 Tbs and increase according to taste.....Thai Kitchen brand is MUCH hotter than World Foods Brand). Turn heat to high and let curry paste become fragrant. Whisk in one can of coconut milk and 32 oz of vegetable stock. Add kaffir lime leaves and lemongrass. Bring to a boil. Reduce heat to simmer. Add tofu and vegetables and simmer for 15-20 minutes to soften veggies and marry flavors. Remove from heat, add juice of one lime, cilantro leaves and baby spinach and stir in to wilt spinach leaves. Remove lime leaves and lemongrass.

To serve, place 1 cup cooked rice noodles in the bottom of a bowl, ladle soup on top. Enjoy.

Thai Pineapple Curry

Thai is by far one of our favorite cuisines. Among Thai dishes, curries take the cake. The heat, the sweet, and the creamy coconut milk combine to create a veritable party in your mouth. This pineapple curry is one of our favorite Thai dishes. We like this one so much it was even our Thanksgiving meal this year. You'll recall that we were in Hawaii for Thanksgiving, so our curry was made with the freshest, sweetest, juiciest pineapple you can imagine. While Hawaiian pineapple made for a delectable curry, this one is just as delicious, right here in middle American, even in the depths of winter. I recommend that you use a fresh pineapple, but if none are to be found a can of pineapple will do the trick.

If you've never worked with fresh pineapple before it can seem quite intimidating. In reality, it couldn't be easier to work it. Here are a few tips to help you choose and use your pineapple. To choose the ripest pineapple begin by plucking a few leaves off the top. If the leaves give you little to no resistance the pineapple is ripe. Take it home and use within a few days. Store in the refrigerator if you don't plan to use it for awhile. If the leaves resist your pull or don't come off at all, your pineapple is not ripe. Take it home, leave it on the counter, have some patience and it will ripen with time. To use your pineapple, begin by cutting a small slice off the bottom of the fruit. Immediately set the pineapple upright to allow the sweet juices to be reabsorbed into the fruit. After allowing the fruit to sit for a few minutes cut the top off (you can save this leafy top, plant it in soil and grow your own pineapple if you like). Next, cut the fruit in quarters lengthwise. This will leave you with four triangular shaped pieces of fruit. To remove the core simply run your knife down the pointy corner of the triangle. Use your knife to cut away the skin, then cut into bite sized or smaller chunks.

Thai Pineapple Curry

1 Tbs Olive Oil

1 package extra firm tofu, well pressed and cubed

1 yellow onion, sliced in half moons

1 small fresh pineapple, cut into bite sized chunks

1 Tbs Thai red curry paste (adjust according to taste)

1 can coconut milk

2 Tbs light brown sugar

2 Tbs tamari or soy sauce

Juice of one lime

1/4 cup cilantro leaves or basil leaves, chopped

Crushed red pepper flake to garnish

In a large saucepan or skillet heat oil over medium high heat. Add tofu and saute until brown on all sides. Add onion and continue to saute until softened. Add pineapple and saute a few minutes more to release juices. Move contents of skillet to edges and add curry paste. Let curry paste warm for a minute or two, then slowly pour coconut milk into skillet, whisking in curry paste as you pour. Add sugar, tamari, and lime juice and bring to a boil. Reduce heat to low, simmer covered 15-20 minutes. Remove from heat, stir in cilantro. Serve over steamed brown basmati rice and sprinkle with red pepper flake.