Coconut Curry Soup with Tofu

Name: Coconut Curry Soup with Tofu Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 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; Salt; 2 tsp Olive Oil

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 6

Ingredients

1 large white onion, chopped (aout 2 cups)1 block extra firm tofu, cut into 1 inch cubes1 1/2 tsp tumeric1/8 tsp cinnamon1 tsp ground coriander2 tsp chili powder1 tsp garam masala2 tsp sambal oelek (chili paste)1 tbsp ginger, grated or minced2 tsp garlic, minced1 3/4 cups light coconut milk3 1/2 cups water10 Shiitake mushrooms, sliced10 Sugar snap peas, halvedSalt2 tsp Olive Oil

Directions

Makes 6 1-cup servings

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.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 160.8
Total Fat: 10.2 g
Cholesterol: 0.0 mg
Sodium: 69.2 mg
Total Carbs: 12.0 g
Dietary Fiber: 1.7 g
Protein: 9.9 g

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