i love this soup. I LOVE IT. it’s hot and rich and noodley and the broth is so fragrant. it’s everything i want from a food.
i had to sub in a couple things due to some lazy grocery shopping, so the recipe will include what i DID use and what i WOULD use.
1 1/2 tbsp coconut oil
2 lime leaves
1/4 c. chopped thai basil and cilantro stems
5 scallions, whites only, sliced lengthwise (save greens for later)
1 stalk lemongrass, wacked all over with the back of a big knife then chopped into big segments
4 inch hunk galangal, peeled and chopped roughly
6 cloves garlic, chopped
1 red chili pepper, cut in half (i used 1 tsp chili flakes)
3 garlic stems, chopped (pretty optional)
1 lime (i used lemon), zested
1 tsp coriander seeds
1 tsp peppercorns
1 tsp soy/braggs/tamari
1 tsp black vinegar
1 tsp chili paste
1 lime juiced
6 c. broth
2 cans full fat coconut milk
2 c. water
(i sometimes make a curried version of this! to do so add 2 tbsp red curry paste!)
melt coconut oil in a big pot. add everything except the liquids and cook for 5 minutes until fragrant. bash everything around with a wooden spoon to get the flavours going. add water, broth, coconut milk and bring to a boil. turn down and simmer for 20 minutes. strain! add soy, black vinegar, lime and chili paste.
2 c. broccoli florets (use however much of the stalk, trimmed and thinly sliced)
1 carrot, cut in half then sliced
1 block smoked tofu, cut in strips
2 c. chopped mushrooms (i use a mix of oyster and crimini)
1 can baby corn, drained
5 scallions, green parts only, slice (from before!)
4 stems gai lan or choy sum (or whatever cooking green you like really. mustard greens, spinach…), stalks chopped fine, greens chopped roughly
2 bunches of noodles (i used udon which is not the technical right choice, but is the noodle of my heart. any rice noodle you like will do!)
thai basil and cilantro to serve (as much as you like)
saute mushrooms in a small pan while your broth is simmering. put aside. once the broth is strained and ready, return to heat and bring back to a simmer. add carrots, broccoli, choy sum stems and tofu. cook for 5 minutes, add everything else and turn off heat. you just want the greens to wilt a bit then you’re ready to serve.