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Thai Coconut Tofu Vegetable Soup
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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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