Greetings from Blairmore, Alberta! Blairmore is about 2 hours south of Calgary, one of a string of small towns along Crowsnest pass. My partner is doing an elective out here and I decided to tag along for some hiking and trail running. The benefits of working remotely...So far we've taken the dog up his first mountain and played around on some very fun mountain bike trails. It's snowing already, so I've been craving warm and spicy dinners, and decided to try my hand at making some Thai-inspired soup. It turned out really amazing, you really cannot go wrong combining Thai green curry with tofu and sweet potato. To add an extra-authentic element, substitute coconut sugar for brown sugar and add some bamboo shoots to the broth.
I love Thai curries as they are both delicious and relatively easy to make (assuming you buy the paste). I've always had good experiences buying Thai Experience pastes, which tend to be available in most grocery stores. This dish is very loosely inspired by something Nick ordered from Pintoh, in Burlington. Sadly, they didn't have a vegan version (though they do have a lot of well marked vegan and gluten free dishes), but the presentation of a fragrant yellow curry in an iridescent blue bowl caught my imagination. Given that I'm in a pretty rural area, yellow curry paste was not an option, so green curry it became. Due to my liberal use of Sriracha, it did end up moderately yellow-brown looking in the end. See, so many good uses for my favourite condiment (though I recommend against adding that much if you actually have tastebuds).
This quick and delicious dinner can be made in 15-20 minutes and is a perfect way to warm up your week nights. Can be made with the vegetables suggested or whatever you have in the fridge.
- 1 zucchini, cut into matchsticks
- 1.5 c snap peas
- 1.5 c cremini mushrooms, thinly sliced
- 1 c sweet potato, diced (about 1 medium potato)
- 1 c white potato, diced (about 1 medium potato)
- 1/4 c green onion, thinly sliced
- 2 c vegetable stock
- 1/2 c light coconut milk
- 2 Tbsp thai green curry paste (I used Thai Experience)
- Scant 2 Tbsp brown sugar
- 1 tsp soy sauce
- 1/2 Tbsp lime juice
- 1-2 tsp Sriracha, to taste
- 1 block firm tofu
Dice the potatoes and place in a microwave safe dish with some water in the bottom. Microwave for 5-7 minutes.
While the potatoes are cooking, slice the tofu into 1 cm thick triangles. Heat a non-stick pan to medium heat and fry the tofu for 1-2 minutes on each side, until browned.
Remove the tofu from the heat and set aside. Slice the other vegetables and sautee, adding vegetable broth to prevent sticking.
While the veggies are cooking, add the ingredients for the broth to a large pot. Whisk and bring to a boil, before reducing the heat, adding the potatoes and allowing to simmer for 5 or so minutes.
To serve: place the desired amount of tofu and vegetables into a bowl. Ladle the broth over top. Garnish with additional sriracha, if desired.
You may also choose to add vermicelli noodles to beef this dish up. If you do, cook separately and add just prior to serving.
Are you craving cozy soups yet, or is it still warm where you are? Let me know in the comments. Feel free to reach out on Facebook, Instagram or Twitter. We'll be in Blairemore until early November, I'm personally hoping to get out on a couple more hikes this weekend before the snow hits in earnest. Have a great week!