Thai Coconut Tofu Vege Soup
Tools: Knife, cutting board, 2-quart saucepan and cover, measuring cups and spoons
medium size bella mushrooms
baby bok choy
optional ½ tbs corn starch
optional 2 tbs water
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.
Thai Coconut Tofu Vege Soup https://lightorangebean.com/thai-coconut-tofu-vege-soup-2/