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!!