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.
Bel' Occhio 
YUMMMMM!
Absolutely YUMMMM! Cheers Virgina.
Gorgeous shot, Virginia. The colors really pop. And I agree. Sweet peas are little darlings.
Thanks for the inspiration!
Theadora
Theadora, dear girl. There is absolutely no doubt I am happiest when I am preparing food. It gives me much joy. This soup is such a lovely surprise. It’s exotic flavours beguile and delight you. Can anyone ask for more? XXXOOO Virginia
The photo makes me want to dip my soup spoon right into that delight! I would never thought of tofu in soup but I love experimenting with it. This delight would be welcome any season! Spring is here – may it come your way soon!
Dearest Jo Nell. It is still rather chilly but the ditches are filled with daffodils and I picked a bouquet of hyacinths. In the manner of the French they fill a silver cup and grace a table by our front door. Outside! It is spring. XXX OOO Virginia
I call this transition, or segue food! XOXOXO