When it’s not quite winter. Not quite spring. When dingy snow piles up in dark corners. When thoughts of exotic get a ways dominate your day. This is the time to ladle out the exotic flavours of Thailand and Malaysia. And this is the soup that borrows from these cuisines and fills your soup bowl with its spicy taste balanced with sweet and sour back notes.
I like this recipe for its ease of preparation and the readily available ingredients. The only fiddly part of the recipe preparation is the julienned carrots. Think of it as good time to practice you knife skills. The recipe calls for green beans. When they are out of season I substitute tiny frozen green peas. In fact I have come to prefer these sweet little darlings. The recipe is easily doubled. Step into MRS.BUTTERFINGERS kitchen for the recipe for SPICY TOFU AND RED CURRY COCONUT SOUP.