Ingredients:

  •  2 Tbsp. grape seed oil 

  • 1 pound button mushrooms, cut into thick slices

  • 16 ounces chicken or vegetable stock

  • 1 (14 ounce) can coconut milk 

  • 1 (14 ounce) block medium-firm tofu, cubed

  • 2 ½ Tbsp. Night Market Spice Blend 

  • ½ cup fresh Thai basil leaves, roughly chopped

  • Thai bird’s eye chili (optional)

  • Fish sauce such as Red Boat or Nam Pla (optional)

  • Fresh lime wedges

Note: If Thai basil isn’t available, roughly chopped cilantro will make a good substitute.

*Click on the spice(s) for more suggested uses

Directions:

  • In a large heavy bottomed pot or Dutch oven over high heat, add the grape seed oil and brown the mushrooms. You may want to work in two batches to get even browning without overcrowding the pan.  

  • Season the mushrooms with salt and pepper, add the stock and coconut milk and bring to a boil.

  • Add the tofu and gently stir in the Night Market. Reduce heat to simmer and cook, stirring occasionally, for 10 minutes.

    Tasty Tip: If you like spicy dishes, stir in a thinly sliced fresh chili and a splash of fish sauce to sharpen your flavors.  If you have that aforementioned leftover chicken now would be the time to drop it in the pot.

  • Add the basil and continue to gently simmer an additional 5 minutes.  Taste for final seasoning and adjust with salt and pepper.

  • Serve with fresh lime wedges, a bit more Thai basil and a dusting of Night Market to garnish.