>> Thursday, December 3, 2009
This gorgeous vegan soup only tastes exotic. And it takes a mere 15 minutes to make! If you love Thai food . . . it's a great appetizer that will serve four. You may also choose to stretch it out into two meal-sized portions. Any seafood-lovers out there? You folks may want to try adding shrimp in place of the tofu. Or so Stephen tells me.
What you'll need . . .
- 1 can of lite coconut milk
- 1 can of vegetable broth
- 1 block of tofu, drained and cubed into bite-sized pieces
- 1/2 medium white onion, sliced
- 2 cloves of garlic, minced
- 1 small jalapeno pepper, mined with the garlic
- 1 cup frozen or fresh peas
- Chili oil
- 1 teaspoon of dried cilantro
- 1/2 teaspoon of ground ginger
Method . . .
- In a medium-large mixing bowl, whisk together the coconut milk, vegetable broth, ground ginger, and cilantro. I found it better to use full-on coconut milk, rather than go with the lighter version.
- In a medium pan, heat approx. 1 tablespoon of chili oil . . . then throw in the minced garlic, jalapeno, and onion. Saute until glassy.
- Take the garlic, jalapeno, and onion out of the frying pan . . . and mix it into the coconut-vegetable broth mixture. Let sit while you prepare the tofu. This allows the heat of the oil and pepper to spread through the broth.
- Add a bit more chili oil (or olive/vegetable oil, if you don't like TOO much heat) to the frying pan . . . and add the cubed tofu. Fry until golden on all sides.
- Pour broth into a stockpot . . . and heat over medium-high heat.
- Add the tofu and peas. Heat to a soft boil, reduce to simmer.
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