Thai Coconut Zoodle Soup

• Produce

  • 1 Basil
  • 1 Cilantro
  • 3 Garlic cloves
  • 1 tbsp Ginger, fresh
  • 6 Green onions
  • 1 Lime, wedges
  • 1 cup Matchstick-cut carrots
  • 1 Mint, leaves
  • 1 Peanuts, unsalted
  • 1 Red chili peppers
  • 3 tbsp Shallots
  • 2 Zucchinis- spiralized, medium

• Refrigerated

  • 8 oz Tofu, firm

• Canned Goods

  • 1 13 oz. can Coconut milk, unsweetened
  • 4 cups Vegetable broth

• Condiments

  • 1 tbsp Lemongrass paste
  • 2 tbsp Lime juice, fresh
  • 2 tbsp Soy sauce, low sodium

• Baking & Spices

  • 1/4 tsp Red pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tsp Coconut oil

• Other

  • 2 teaspoons red chile paste or sambal oelek {I used Gourmet Garden} {use1 teaspoon for less spice or omit}

Found on acedarspoon.com

Description

Ingredients

• For the crispy tofu:
• 8 oz. firm tofu
• 2 Tablespoons low sodium soy sauce
• 2 teaspoon coconut oil, divided
• For the soup:
• 3 Tablespoons minced shallots
• 3 garlic cloves, minced
• 1 Tablespoon grated fresh ginger
• 1 Tablespoon lemongrass paste {I used Gourmet Garden} {or 1 Tablespoon of freshly grated lemongrass}
• 2 teaspoons red chile paste or sambal oelek {I used Gourmet Garden} {use1 teaspoon for less spice or omit}
• 1/4 teaspoon salt
• 1 cup matchstick-cut carrots
• 1 - 13 oz. can unsweetened coconut milk
• 2 Tablespoons fresh lime juice
• 4 cups vegetable broth
• 6 green onions, green parts chopped
• 2 medium zucchinis- spiralized {or you can julienne, or cut into matchsticks}
• 1/4 teaspoon crushed red pepper {optional}
• Garnish ideas:
• Freshly chopped cilantro
• Freshly chopped mint leaves
• Freshly chopped basil
• Chopped red chili peppers {remove the seeds for less heat}
• Lime wedges
• Peanuts {unsalted}

Directions

• In a medium bowl combine the tofu and the soy sauce and mix to coat all of the tofu. In a medium pot heat 1 teaspoon coconut oil over high heat and add the tofu. Sauté for 8-10 minutes, or until the tofu is browned on all sides. Remove from the pot and set aside.
• In a large pot bring heat the additional 1 teaspoon of coconut oil over high heat. Add the shallot and sauté for 1 minute. Add the garlic, ginger, lemongrass, red chile paste and salt and sauté for an additional 1 minute. Add the matchstick carrots and continue to sauté for 2-3 minutes.
• Add the coconut milk, lime juice and vegetable broth and bring the soup to a simmer. Simmer for 10 minutes.
• While the soup simmers prepare your zucchini noodles and set aside.
• Once the soup is done simmering remove it from the heat and add the crushed red pepper {optional}.
• In each bowl ladle the soup and then top with the zucchini noodles, crispy tofu and garnishes of your choice. I like to use freshly chopped herbs like cilantro, mint and basil, unsalted peanuts and serve with lime wedges.