It is the beginning of the week and we still have some vegetables left over from our weekly CSA delivery. So today it was time to use most of it up. For some reason I am getting tired of bean soup, but something in coconut milk? Yes, that did sound good.
This is more of a hodgepodge kind of recipe. As usual I did not take exact measurements, but the end result? Well, it was really good. Let me see this is what I used - oh, and I loosely based it off
this recipe
Udon noodles with Tofu Vegetables Coconut Soup
1 can coconut milk
2 tsp
red chili paste
1 Tbl vegetarian Tom Yum Paste
1 medium onion coarsely chopped
3 garlic cloves minced
app. 1" ginger grated - or finely minced
1 Delicata Squash (or other squash) peeled and cut into chunks
2 carrots cut into rustic pieces
4 C of water
2 bullion cubes
1 potato peeled, and cut into pieces
1 can of water chestnuts
1 large head of broccoli - florets cut off
1 package of
round Udon noodles {cooked and reserved}
1 pack of extra firm Tofu cut into chunks, marinated - follow this recipe - and fried
1. melt cream from coconut - when melted add chili, and tom yum paste, Then,
2. add garlic, onion, and ginger. Give it a good stir and when onion is soft,
3. add squash, carrots, coconut water, water, potatoes, and bullion cubes. Stir and bring to a rolling
boil. Cover, and reduce to a low simmer until vegetables are soft,
4. Blend soup with an immersion blender {be careful not to burn yourself as the soup will splash}
5. Add broccoli to soup and cover.
6. In a separate pan fry up the tofu until soft {follow
this recipe}
7. When broccoli is still firm but cooked through to your liking, add Udon noodles to the pot.
Serve in soup bowls, and top with tofu. Oh, and yes I added
Siracha sauce to my bowl as the rest of the family prefers mild flavors....
