Thai Coconut Noodle Soup
Sesame Snow Peas
Ingredients
- 1 (16-oz) pkg extra-firm tofu
- 2 red bell peppers, sliced
- 1 cup sliced onion
- 2 Tbsp dark sesame oil
- 1 (32-oz) carton low-sodium vegetable broth
- 2 (7-oz) pouches lemongrass-basil simmer sauce (see Note)
- 1 (13.5-oz) can unsweetened coconut milk
- ¾ tsp salt
- 1 (8-oz) pkg wide rice noodles
- ¼ cup chopped fresh basil
Instructions
- Place tofu on several layers of paper towels. Cover with additional paper towels, and gently press out moisture; cut into ½-inch cubes.
- Cook bell peppers and onion in hot oil in a large Dutch oven over medium heat 5 minutes or until tender, stirring often.
- Stir in broth, simmer sauce, milk, and salt; bring to a boil, reduce heat, and simmer 8 minutes. Stir in tofu.
- Meanwhile, cook noodles according to package directions. Add noodles and basil to soup.
Side Dish Ingredients
- 1 Tbsp olive oil
- 1 Tbsp dark sesame oil
- 1½ lb snow peas, trimmed
- 2 Tbsp water
- 2 Tbsp low-sodium soy sauce
- 1 Tbsp sesame seeds
Side Dish Instructions
- Heat oils in a large nonstick skillet over medium-high heat; add snow peas and water.
- Cook 3 minutes or until water evaporates and snow peas are tender; stir in soy sauce and sesame seeds.
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