Thai Coconut Tofu Soup

Here is a great recipe for that impending summer explosion of veggies! (and it's deadly quick too!!) You can stuff this soup with tons of spinach or broccoli and basil. Don't feel like waiting for the veggies to grow? Frozen Asian mix works great too. I used tofu but you can use chicken or shrimp. And you can spice it up with lots of garlic chili sauce, a splash or two of Tabasco or diced red chilies. I love a recipe that can go with my flow.

(once again a sideways shot, no idea why it does this but I am not spending hours trying to fix it. turn your head, it's easier)



Thai Coconut Tofu Soup

Serves 4 - 6



Ingredients:

• 1 tbsp vegetable oil


• 1 onion, diced


• 2 tbsp red curry paste


• 1 tbsp grated fresh ginger


• 900 ml carton of chicken or veggie broth


• 400 ml can of coconut milk


• 1 tbsp sugar


• 1/2 tsp garlic chili sauce, Tabasco or a chopped dried red chili (add more if you want it spicy) (leave out if you want a mild soup)


• 3/4 lb or 350 g package of extra firm tofu, diced into 1/2 inch cubes


• 3/4 lb or 350 g package of frozen Asian mixed veggies, chopped fresh broccoli or 4 cups fresh spinach


• 1/4 cup chopped fresh basil or cilantro (opt)

Instructions:

1. Heat the oil over medium heat in a soup pot


2. Saute the onions until soft


3. Toss in the red curry paste and ginger until fragrant, about 2 - 3 minutes


4. Add in the broth, coconut milk, sugar and garlic chili paste(is using) and bring to a boil


5. Add in the tofu and veggies.


6. Heat until the veggies are cooked and tender


7. Toss in the basil or cilantro and serve

YUM!