Saturday, February 28, 2009

Spicy Thai Coconut Tofu Soup

A few weeks ago my sister sent me a recipe for Thai Shrimp Soup that she created with her friend, Kelly. I thought it sounded great, but I don't eat shrimp. I decided to sub in tofu. I also wanted to bulk up the veggies, so I added in the snap peas. This was very spicy and delicious! There was much more broth, but to see the veggies and noodles, I strained it a bit for the photo, then re-plated it with more broth.

Spicy Thai Coconut Tofu Soup

1 tbsp. olive oil
4 cloves garlic, minced
1/2 yellow onion, minced
4 tsp. ginger paste
Crushed red pepper
4 cups chicken stock
1 15 oz. can light coconut milk
3 carrots, peeled and thinly sliced
1 c. sliced snap peas
1/2 package thin rice noodles
1 tbsp. cornstarch
2 tsp. hot red curry paste
2 tsp. honey
1 block extra firm tofu, diced

In a large pot, heat olive oil, sautee onion, garlic, ginger and crushed red pepper (to taste, about ¼ tsp.) till fragrant, about one minute.
Add chicken broth, coconut milk and carrots.
Bring to a gentle boil and cook for about 10 minutes or until carrots are tender.
Add the noodles and snap peas.
In a small bowl, mix cornstarch and warm water.
Add slurry, curry paste, honey and tofu.
Cook for about 5-10 more minutes.

Serve the soup with a lime wedge. It adds great extra flavor. (I didn't have one, so I added scallions)

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