I went to the farmer’s market a couple of weeks ago and as I was walking around, I got this strong whiff and fragrance of amazing thai basil. I followed the fragrance and went to the vendor, looking for the thai basil. I did not see it, and I asked the vendor where was this smell coming from. She pointed to the back of the stall and there were hugggee bunches of thai basil! Each bunch was for 1$!! I had to buy it! It was such a pretty bunch! Next step was to figure out what to make for dinner with this gorgeous bunch.
I decided on a Thai Tofu Coconut Noodle Soup, essentially Khao Soi, which comes from the North part of Thailand. This soup is vegan and gluten free, made with coconut milk and rice noodles. It has a lot of vegetables like red bell pepper, fresh green peas, red onions, garlic, ginger, lemongrass, thai basil and cilantro. I added tofu as my choice of protein but you could substitute it with whatever you like. I used store bought thai red curry paste to make the process quicker for a weeknight dinner, but you could certainly make your own red curry paste too. I saute the ginger, garlic, lemongrass in vegetable oil. I add the red curry paste and break it down. Then I add in the coconut milk and vegetable broth and let it boil for a few minutes. I add in the vegetables at this point so that they do not get too soft. I then add in the tofu, and let it simmer and absorb all the flavors.
To serve I put the rice noodles in the bowls, and then add soup and garnish with the lime, cilantro, scallions and fresh basil giving it a fresh vibrant look! What I love about this soup is how easy it is to make it! The meal can be make within 30 minutes, and would make a perfect weeknight dinner. The soup is fresh, healthy, full of flavor and color and super delicious! I was thrilled that my kids loved it too, along with all the veggies. I would use thinner noodles for them next time though so it is easier for them to slurp and eat it.
In other news, I am so looking forward to all the summer produce. The stone fruits will hit the markets this weekend and I cannot wait to start jamming! It has been a haitus with jamming, except for the marmalades. All the stone fruit jams sold out last year and I cannot wait to start making them again this year. Apricots are a short lived season, and one of my favorite jams is Apricot and Rosemary that I will start making first. I grow rosemary in my garden and that is what I put in the jams. I use it for crostinis with goat cheese, or a Jam tart, or even jam cocktails!
Hope you all are enjoying the gorgeous weather and have fun plans for summer!
If you do make this recipe, please do not forget to tag #thejamlab on Instagram and/or leave a comment below on the blog post.
Thanks for reading friends!
- 3 tbsp vegetable oil
- 3 cloves garlic, grated
- 1 tbsp grated ginger
- 1 stalk of lemon grass cut into small pieces
- 3 tbsp Thai Red Curry Paste (I used the Thai Kitchen brand)
- 1 can coconut milk ( I used the 365 brand from Whole Foods)
- 20 fl oz of vegetable broth (I used the 365 brand from Whole Foods)
- 2 cups of small broccoli florets
- 1 whole red bell pepper cut into medium sized squares
- ½ red onion sliced thinly
- Rice Noodles of your choice – 8oz approx. I used about 1 cup of cooked noodles per person, so I used 4 cups of cooked noodles, for this recipe
- 1 cup of chopped green and white scallions
- Juice of 1 lime
- 1 cup of fresh thai basil
- 2 cups of medium diced tofu
- 1 lime sliced thinly for garnish
- ½ cup of cilantro
- 1 cup of fresh thai basil
- chopped green scallions for garnish
- Cook the rice noodles per the instructions on the package. Drain and let it run under cold water for a few seconds. Let it sit in the drainer.
- In a large pot, on medium heat, add the oil, ginger, garlic and lemongrass and saute for a few seconds. Now add in the thai red curry paste and saute for a minute. Add in the coconut milk and vegetable broth and bring it a boil. Let it boil for about 2-3 minutes. Add in the vegetables like brocolli, red bell pepper, red onions, green and white scallions and thai basil. Add in the lime juice as well. Add in the cut tofu pieces as well. Let it simmer for 5 minutes. Taste the soup and add salt if desired.
- Divide the cooked rice noodles amongst 4 soup serving bowls. Pour the boiling soup with vegetables and tofu in all 4 bowls. Garnish with the lime slices, scallions cilantro and thai basil.