Coconut Red Curry With Tofu
1 tablespoon canola oil
5 ounces onions, chopped
2 jalapeño peppers, stemmed, seeded, finely chopped
1 tablespoon grated fresh ginger
2 cloves garlic, minced
8 ounces cremini mushrooms, stemmed, quartered
5 ounces napa cabbage, separate stem parts and leafy parts, chopped, save leafy parts to add later
1/4 teaspoon salt
2 tablespoons Thai red curry paste
1 cup mushroom broth
1 cup canned coconut milk
1 block firm tofu, sliced or cubed
napa cabbage, leafy parts
1 cup fresh Thai basil leaves, chopped
salt, to taste
black pepper, to taste
1/2 lime, cut into wedges
Step 1. In a 5.5-qt Dutch oven or a soup pot, heat up the canola oil over medium heat.
Step 2. Add the onions to the Dutch oven; cook for 8 minutes or until the onions are lightly browned; stir occasionally.
Step 4. Add the cremini mushrooms, napa cabbage (stem parts), and salt; cook for 5 minutes or until the napa cabbage is tender. Add water if needed.
Step 5. Stir in the Thai red curry paste and mix well.
Step 6. Add the mushroom broth and canned coconut milk. Bring the Dutch oven to a boil over high heat.
Step 7. Add the firm tofu and napa cabbage (leafy parts). Bring the Dutch oven to a boil again over high heat.
Step 8. Lower the heat and allow it to simmer for 5 to 8 minutes or until the soup thickens.
Step 9. Stir in the fresh Thai basil leaves. Adjust for salt and pepper. Serve with lime wedges and over steamed rice.