Source: adapted from "Delightful Thai Cooking" by Eng Tie Ang
Time: 15 minutes after everything is cut
Servings: 4-6
I halved the chilies in this recipe as the original was quite spicy. If you can take the heat, it is very good with double the curry paste. Coconut is antibacterial and is good for intestinal infections such as diarrhea. Fish sauce is the fermented juice from pressed, salted anchovies. Anchovies are small slender fish that travel in large schools, swimming together as deep as a thousand feet. The massive schools help protect these small fish from predators. Huge, dense schools of anchovy enable fisheries to easily capture them with very little bycatch.
Ingredients:
Vegetable oil
4 cloves garlic, minced
1-2 green onions
1 stalk lemon grass, peeled and chopped into 3-inch lengths
1 tsp ground black pepper
1/2 tsp red curry paste
1 green chili, minced
1-inch ginger, peeled and minced
3 cups water
4 oz tofu, cut into sticks
1 can (14 oz) coconut milk
4 oz mushrooms, sliced
1/4 cup fish sauce
juice of 1 lime
cilantro
In the bottom of a soup pot, fry the garlic, onion, lemongrass, pepper, chili, curry paste, and ginger in the oil until the onion is limp and translucent. Add the water and bring to a boil. Add tofu, coconut milk, mushrooms, fish sauce, lime juice and simmer until the mushrooms are cooked. Garnish with cilantro.