Thai Tofu Coconut Curry Soup

Ingredients

• Tofu

  Silken, firm, Mori-nu, soy

  4 oz or 113g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  3 ½ cup or 791g

• Ginger Paste

  Swad

  2 tsp or 10g

• Curry paste

  1 tbsp or 15g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Carrots

  Raw

  ⅔ cup grated or 73g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Limes

  Raw

  1 fruit or 67g

• Rice noodles

  Dry

  8 oz or 227g

• Fresh cilantro

  Coriander leaves, raw

  1 sprigs or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 cup, chopped or 200g

• Soy sauce

  Made from soy (tamari)

  ⅔ tsp or 4g

Directions

1. Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
2. Add the rest of the ingredients to the pot. Simmer for 20 minutes or so.
3. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don't need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.
4. Stir in most of the cilantro leaves. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.

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• Thai Coconut Curry Soup
• Thai Coconut Soup with Tofu and Mushrooms
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• Thai Curried Butternut Squash Soup
• Barbequed Tofu
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