Thai Coconut Tofu Vege Soup

• Produce

  • 4 Baby bok choy, leaves
  • 2 Bella mushrooms, medium size

• Refrigerated

  • 3 oz Tofu, Soft

• Canned Goods

  • 1 cup Coconut milk

• Pasta & Grains

  • 1 1 oz glass Noodles

• Baking & Spices

  • 1/4 tsp Curry powder
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tsp Canola oil
  • 1 tsp Sesame oil

• Liquids

  • 1 1/2 cup Water

• Other

  • (optional 2 tbs water

Found on lightorangebean.com

Description

Ingredients

• 1 oz glass noodles
• 1 tsp canola oil
• 2 medium size bella mushrooms, sliced
• 4 leaves baby bok choy, sliced lengthwise
• 1 cup coconut milk
• 1½ cup water
• ¼ tsp curry powder
• ¼ tsp salt
• 3 oz soft tofu
• (optional) ½ tbs corn starch
• (optional) 2 tbs water
• 1 tsp sesame oil

Directions

• Soak the glass noodles in warm water right before cooking.
• Heat oil in a saucepan over medium heat. Saute sliced mushrooms and bok choy until soft, about 1 minute.
• Add coconut milk, water, curry powder, and salt. Cover the saucepan with the lid and bring the soup to a boil.
• Add tofu and drained glass noodles. Boil for a minute or until the glass noodles are soft and cooked.
• (optional) Mix corn starch and water in a small bowl. Pour the mixture into the boiling soup and stir quickly to thicken the soup.
• Turn off heat. Add sesame oil before serving. Serve hot.