Coconut Curry Soup with TofuSubmitted by: KLINK8
IntroductionA healthier (and less expensive) alternative to takeout! A healthier (and less expensive) alternative to takeout!
1 large white onion, chopped (aout 2 cups)
1 block extra firm tofu, cut into 1 inch cubes
1 1/2 tsp tumeric
1/8 tsp cinnamon
1 tsp ground coriander
2 tsp chili powder
1 tsp garam masala
2 tsp sambal oelek (chili paste)
1 tbsp ginger, grated or minced
2 tsp garlic, minced
1 3/4 cups light coconut milk
3 1/2 cups water
10 Shiitake mushrooms, sliced
10 Sugar snap peas, halved
2 tsp Olive Oil
1. In large pot, heat 2 tsp olive oil over medium heat. Add in onions and stir about 4 minutes until softened.
2. Stir in grated ginger and minced garlic. Let cook for another 3 minutes before adding in all of the spices, including the sambal oelek (chili paste). Then add tofu and stir well to coat all the ingredients in the spices. Cook for five minutes.
4. After 5 minutes, add coconut milk and water. Cover and bring to a boil. Reduce heat and let simmer for at least 15 minutes so the flavors combine. Season with salt to taste.
5. Prior to serving, stir in sugar snap peas and mushrooms and cook for 3 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user KLINK8.