Thai Coconut Vegetable Soup
From the Golden Door Spa.
- 1 stalk lemongrass
- 1 (13.5 oz) cans light coconut milk
- 3 tsp red curry paste, preferably Mae Ploy brand
- 3 cps Vegetable Stock or store-bought low sodium broth
- 1 cup shredded green cabbage
- 1 medium sweet potato, peeled and diced (1 cup)
- 1 cup fresh pineapple, diced
- 1 medium carrot, diced
- 5 fresh or frozen kaffir lime leaves (each about 2 inches long and 1 inch wide)
- 1 Tbsp Thai fish sauce (nam pla)
- 16 whole cherry tomatoes
- 1 cup fresh basil leaves, preferably Thai basil, plus more for serving
- 2 limes, each cut into 4 wedges, for serving
Trim the lemongrass stalk to about 6 inches, discarding the darker ends. Lay the lemongrass stalk on a cutting board and with the handle fo a heavy knife, smash it several times. Set aside.
In a Dutch oven or other large saucepan, bring the coconut milk to a simmer over medium heat. Whisk in the curry paste. Add the crushed lemongrass stalk and simmer for 10 minutes to develop the flavors. Stir in the stock and bring back to a simmer.
Stir in the cabbage, sweet potato, pineapple, carrot, lime leaves, and fish sauce and simmer until the vegetables are tender, 15 - 20 minutes.
Stir in the tomatoes and the basil, and simmer for 1 minute just to warm them through; the tomatoes and basil should retain their shape and bright color.
Divide the soup among eight warmed bowls and garnish each with Thai basil leaves and a lime wedge. Serve hot.