Spicy Thai soup

I've been sick the past few weeks, which naturally led to my soup-phase 2011. I have been eating more soup this month than all year, likely, both at restaurants and at home. After a week of travelling I wanted to make a spicy, tasty, veggie-laden Thai soup, and I'm pretty happy with it!

I didn't take a photo, but this is close enough. I started by sauteing a diced onion, julienned carrots and red pepper, and garlic in a large stockpot. Then I added slices of red-skinned potato and chunks of cauliflower, along with a ton of grated ginger. I added water and a can of coconut milk (I'm on the fence about whether I should have added more coconut, or whether it was unnecessary for this recipe), a veggie bouillon cube, slices of ginger, and some cubes of tofu, simmered until the potato was tender, then added spices. These included (to taste) Thai green curry paste, lemongrass sauce, chili powder, and a handful of brown sugar. Because the bouillon pastes already have salt, I didn't add any extra salt. I topped it off with some Thai basil leaves, and it would be great with a wedge of lime and some rice on the side.

The best part? Tons of soup (stuck some in the freezer) and only one pot to clean! And loads of tasty, spicy veggies in my stomach.