I AM WOMAN, Watch me cook!: Spicy Coconut Thai Soup with Cilantro Lime Jasmin Rice

This winter has not been forgiving so far. Frigid temperatures, storm after blizzard after storm, the flu, colds coughs etc etc.

I have been fighting a cold and chest infection over the past week and was craving something warm and spicy to clear up my sinus's. I looked through my usual soup recipes and nothing really spoke to me. So last night at the grocery store while getting some ingredients to make a basic minestrone soup I came across the "Asian produce" aisle and saw a lovely bunch of lemongrass. Then I smelled the fresh cilantro and became inspired to make something with Thai flavours! This was a super flavourful soup that really did its job (I am even craving it for breakfast!)

Spicy Coconut Thai Soup with Cilantro Lime Jasmin Rice

Ingredients:

2 Small Cans (or 1 1/2 Cups) Coconut Milk
2 Cups Chopped Mushrooms (I used a mix of Shitake and Cremini)
1/2 Cup Diced Red Bell Pepper
4 Cups Chicken Stock (At Room Temperature)
2 Tbsp Minced Ginger
2 Tbsp Minced Garlic
2 Tbsp Vegetable Oil
1 Stalk of Lemon Grass (Sliced Lengthwise)
3 Scallions, Chopped
1 1/2 -2 Tbsp Sambal Oelek (Ground Fresh Chili Paste) - More or less depending how spicy you like it!!
1 1/2 Tbsp Thai Red Curry Paste
2 Tbsp Soy Sauce
1 Tbsp Sugar
Fresh Chopped Cilantro for Garnish (Optional)
Juice of Half a Lime for Garnish (Optional)

4 Cups Cooked Jasmin Rice mixed with the Juice of 2 Limes and a 1/4 cup chopped cilantro

In a heavy bottomed soup pot saute your fresh ginger and garlic with the vegetable oil over medium heat until fragrant (a couple of minutes), stirring constantly so the garlic does not burn.

Add your mushrooms and bell peppers, continue stirring until the mushrooms start to soften.

Add your lemon grass stalk (I also sliced mine in half to fit in the pot) as well as your chili paste and thai red curry. Stir for a couple more minutes.