Tom Kha Phak (Thai Coconut Soup)

½ c. uncooked rice (preferably brown)
1 T. canola oil
1 small onion, chopped
3 cloves garlic, minced
1 (1-inch) piece fresh gingerroot, grated
¼ tsp. red pepper flakes (or, if you can find it, 1 small Thai bird chile pepper, minced)
3 c. vegetable stock
1-2 T. natural peanut butter
2 T. fresh lime juice (about 1 lime)
1 T. soy sauce
½ c. snowpeas or sugar snap peas (thawed, if using frozen)
3 medium carrots, shredded
1 small handful cilantro, chopped (about ¼ c.)
½ c. unsweetened coconut milk
2.5 package of extra firm tofu

Begin by cooking the rice according to package directions while you prepare the rest of the soup.

In a large soup pot or Dutch oven, heat the oil over medium heat. When it ripples, add the onion and cook until softened and lightly golden. Add the garlic, ginger and red pepper flakes and sauté 1-2 minutes.

Add the stock, peanut butter, soy sauce and lime juice. Lower the heat and simmer for about 10 minutes to develop the flavors.

Stir in the snowpeas, carrot and mushrooms, and cook for about 1 minute or until just tender-crisp. Stir in the cilantro, saving some for garnish, and the coconut milk until well blended.

Stir in cooked rice. Garnish with cilantro and serve.

Serving Size: 1/4th

Number of Servings: 4

Recipe submitted by SparkPeople user EMILYHPERLMAN.