Vegan
Thai-Coconut Soup
Spicy Peanutty Zucchini "Noodles"
Ingredients
- 1 (14-oz) pkg extra-firm tofu
- 1 (13.5-oz) can coconut milk
- 4 cups vegetable broth
- 1½ Tbsp red curry paste
- 1 Tbsp soy sauce
- 1 (2-inch) piece ginger, peeled and sliced
- 1 jalapeño pepper, sliced
- 2 Tbsp fresh lime juice
- 1 (8-oz) pkg mushrooms, thinly sliced
- ¼ cup chopped fresh cilantro
Instructions
- Place tofu on several layers of paper towels. Cover with additional paper towels, and press to remove excess liquid; let stand 15 minutes. Cut tofu into cubes.
- Combine coconut milk, broth, curry paste, soy sauce, ginger, and jalapeño pepper in a large Dutch oven. Bring to boil; reduce heat, simmer 10 minutes. Stir in tofu and lime juice; simmer 10 minutes. Remove ginger from soup. Stir in mushrooms and cilantro.
Side Dish Ingredients
- 4 medium zucchini, cut lengthwise into ¼-inch-thick slices
- 2 carrots, grated
- ¼ cup creamy peanut butter
- 1 Tbsp soy sauce
- 1 Tbsp fresh lime juice
- 1 tsp sugar
- ⅛ tsp crushed red pepper
- 2 Tbsp chopped fresh basil
Side Dish Instructions
- Stack 3 zucchini slices at a time, and cut lengthwise into thin strips to resemble strands of pasta. Repeat with remaining zucchini. Place zucchini and carrots in a large bowl lined with paper towels.
- Combine peanut butter, soy sauce, lime juice, sugar, and crushed red pepper.
- Combine zucchini mixture, peanut butter mixture, and basil; toss to coat.
Vegetarian Meal Plan
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