Monday, January 4, 2016

THAI COCONUT CURRY SOUP WITH TOFU ENJOY DAN:

               THAI COCONUT CURRY SOUP WITH TOFU by CHEF DAN
Serves 4

INGREDIENTS:
1 (19 Oz) can Mae Ploy coconut milk
1 tablespoon green chili paste
1/4-teaspoon EACH curry powder and Tandoori masala
1 thumb-size fresh ginger, sliced into 4 pieces
2 garlic cloves, smashed
4 cups vegetarian broth
1 cup water
12 crimini mushrooms sliced
1 red bell pepper, thinly sliced
3 tablespoon soy sauce
2 cups broccoli florets, chopped
2 cups baby spinach
2 tablespoon lemon juice
Zest of one lime
1 (16 Oz) package tofu, drained and cut into 1-inch cubes
Sea salt and Seasoned Pepper Medley to taste

DIRECTIONS:
1.   In a stock pot add 1 cup coconut milk over medium-heat until boiling.
2.   Add the green chili paste and next 4 ingredients plus remaining coconut milk, cook for 1 minute.
3.   Stir in the vegetable broth, next 5 ingredients, plus salt and pepper.
4.   Heat to boiling; reduce heat to simmer and simmer for 2 minutes.
5.   Stir in broccoli, baby spinach, lemon juice, and zest.
6.   Discard the ginger and cook for 4 minutes,
7.   Stir in the cubed tofu and cook over medium-heat for 3 more minutes.

ENJOY DAN:                                                                 BON-APPETITE!!


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