It’s been ages, it seems, since I last used my slow cooker. I bought it to have while my kitchen was being remodeled, but as soon as the stove was back in business, it was stashed away. This is partly due to my semi-irrational fear that a slow cooker is not trustworthy enough to be left unattended. Kinda like me around a bottle of Riesling or a jar of Nutella.
This soup is the result of the crock pot’s recent resurrection. Flavorful and comforting, it practically made itself. I could definitely get used to meals doing that more often. Enjoy!
Materials (makes about 2.5 quarts)
3 14-oz. cans coconut milk (I used 1 can regular, and 2 cans “lite”)
4 cups vegetable broth
1 pound firm tofu, cubed
1 large lemongrass stalk, chopped into 1-inch pieces
2 Tbsp ginger, freshly grated
3 Tbsp fresh lime juice
2 tsp curry paste (I used Thai and True’s yellow curry paste)
3 Tbsp soy sauce
1 Tbsp brown sugar
8 ounces mushrooms, sliced
3-4 Tbsp fresh cilantro, chopped
salt or soy sauce to taste
1. Place all ingredients, except the fresh cilantro and mushrooms, into the slow cooker, and cook on high for 3-4 hours, or on low for 6-7.
2. Add the mushrooms during the last 20 minutes of cooking, and top with cilantro when serving.