The Pioneer Woman Tasty Kitchen
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Thai Coconut Tofu Vegetable Soup

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Serving this light, appetizing soup is a great way to start a meal. The creaminess, spiciness and sweetness are perfectly balanced in this warm and comforting Thai-style vegetable soup.

Ingredients

  • 1 ounce, weight Glass Noodles
  • 1 teaspoon Canola Oil
  • 2  Medium Size Bella Mushrooms, Sliced
  • 1 head Baby Bok Choy, Sliced Lengthwise
  • 1 cup Coconut Milk
  • 1-½ cup Water
  • ¼ teaspoons Curry Powder
  • ¼ teaspoons Salt
  • 3 ounces, weight Soft Tofu
  • ½ Tablespoons Cornstarch (Optional)
  • 2 Tablespoons Water (optional)
  • 1 teaspoon Sesame Oil

Preparation

1. Soak the glass noodles in a bowl of warm water right before cooking.
2. Heat the canola oil in a saucepan over medium heat. Add sliced mushrooms and bok choy. Saute until soft, about 1 minute.
3. Add coconut milk, water, curry powder and salt. Cover the saucepan with the lid and bring the soup to a boil.
4. Add tofu and drained glass noodles. Boil for a minute or until the glass noodles are soft and cooked.
5. Optional: Mix cornstarch and water in a small bowl. Pour the mixture into the boiling soup and stir quickly to thicken the soup.
6. Turn off heat. Add sesame oil before serving. Serve hot.

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Profile photo of lorelei

lorelei on 6.3.2015

A quick easy and satisfying soup. Flavor is a bit mild but my kids loved it.

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