24 Days of Spice | Day 22 - Thai Mix

I considered doing Tofu Satay with this Thai mix, but decided that I didn’t like my side veggie options and I didn’t want a trip to the store.

Instead, I made a red curry coconut soup. It was warming and delicious!

I started with onion, jalapeño, and carrots in the dutch oven. Softened and browned.

Next, I added the Thai Mix spice and some leftover red curry paste. I mixed this up well with the veggies and added a bit of coconut cream from the can to cook it all together. I’ve read multiple times that oil really helps these spices come alive, so I try to always give them a good 10-30 seconds to cook before adding liquids.

I used a can of coconut milk plus 2 cans full of water for the broth. I popped in some sliced daikon and ripped kale and simmer. ed for about 30 min. Meanwhile I baked the tofu.

Before I poured the soup into the bowl, I added some vermicelli noodles. The cook so quickly that in the time that it took to move my bowl over to where I was eating they were good to go!

Another delicious meal that used up some leftover ingredients!