I woke up with a sore throat, and of course now soup is on my mind. I hope I’m feeling better tomorrow for the hand.craft.it handmade market and music festival!
This recipe serves 3-4 people as a main dish or 5-7 as a side. You can also stretch it to 5-7 by serving it over rice or noodles!
- 1/2 block tofu in about 1″ cubes
- 1c diced red potatoes (any potatoes will do, really)
- 2T olive oil
- 1T toasted sesame oil
- 1 16 oz can full fat coconut milk
- 1T dried lemongrass
- 1-3T chili garlic sauce, to taste (or your favorite hot sauce)
- 1T ginger powder
- 2 scallions, chopped
- 1c shredded carrots
- 2c baby spinach (You can sub any greens or veggies you like! If you use something tougher than spinach, just let things simmer longer.)
Topping ideas – Diced avocado, handful of nuts or seeds, shredded coconut, chopped cilantroâ€¦or anything else that sounds appealing!
Heat the oil in a soup pot and add the tofu and potatoes. Fry them up for about 5 minutes. This is a good time to chop up those scallions and pull out all the spices! The pan should be looking a bit dry right now, but donâ€™t despair! Itâ€™s time to dump in that coconut milk and all those spices and stir. Youâ€™ll let this simmer a bit, until the potatoes are tender. Test the tenderness by stabbing one with a fork. If the fork goes right in, itâ€™s time to move on to the last step!
Add your scallions, carrots and spinach. Let it cook just a couple of minutes longer – until the spinach wilts. Toss in your choice of toppings or nothing at all, and serve!
I hope folks can make it out to visit tomorrow! It should be a great show. Hope Foragoldensummer is playing, and there are a ton great vendors listed!