Soups And Stews, Thai
2-3 shallots
3 ¼-inch slicesgalangal
1 tbsp coconut oil
6 cups water
4 lime leaves
1 stalk lemongrass
1 tbsp turbinado sugar
2 tbsp fish sauce
1 tsp veg boullion
2 tbsp Tom Yum paste
1 tsp red curry paste
1can coconut milk
1 package tofu, cut into cubes
1 sweet potato, cut into ¼-inch thick bites
3 carrots, thinly sliced
1 bell pepper, sliced
2-3 bunches bok choi, sliced and leaves separated
6-8 oz ramen or other pasta
Heat oil, add galangal and shallots, stir for one minute.
Add water, lime leaves, lemongrass, fish sauce, sugar, bouillon, tom yum paste, red curry paste. Bring to a boil.
Taste, it should be a little strong. Add coconut milk and tofu and return to a boil. Reduce heat and simmerfor five minutes. Taste and adjust seasoning, should be a touch salty, as veg and pasta need additional seasoning.
Add sweet potatoes and simmer for 10-15 minutes. Add remaining vegetables as time counts down (carrots at 8-9 min, then bell peppers and bok choi, etc.)
Add pasta with correct time left.
Add bok choi leaves when all vegs and pasta are nearly done. Mix in and remove from heat.
Serve with extra spice options, limes, cilantro, radishes, etc.