Garlic Scape Coconut Curry Soup With Summer Vegetables And Tofu Recipe

Ingredients For Garlic Scape Coconut Curry Soup With Summer Vegetables And Tofu Recipe

• 8 ounce Udon noodles
• 14 ounce Coconut milk
• 2.5 cup Vegetable broth or water
• 2 tablespoon Canola or vegetable oil or ghee
• 1.5 inch 0.25 pound garlic scapes, bulbs removed, cut intos
• 0.25 pound Broccoli florets
• 0.25 pound Sugar snap peas, end notches & fibers removed
• 1 Shallot, cut into rings
• 3 ounce Baked tofu or plain tofu lightly sauteed*, cut into cubes
• 1 No.s 2 small green chilies orjalape, chopped small
• 1 tablespoon Ginger, grated
• 0.33333333333333326 teaspoon Turmeric
• 1 teaspoon Garam Masala
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 2 Limes
• 1 teaspoon Brown sugar
• 1 tablespoon Soy sauce