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Garlic Scape Coconut Curry Soup with Summer Vegetables and Tofu

Look at the garlic scapes as a cross between a green onion and garlic – fresh, crunchy and green with a subtle garlic flavor.
By Chitra Agrawal

Garlic Scape Coconut Curry Soup with Summer Vegetables and Tofu

I combined the garlic scapes and vegetables into a curried coconut soup flavored with Indian spices, shallot, ginger, green chilies, lime and soy sauce. I paired it with some udon noodles, but I’m sure the soup would go nicely with spinach or egg noodles too.

Garlic Scape Coconut Curry Soup with Summer Vegetables and Tofu
 
Prep Time
Cook Time
Total Time
 
Look at the garlic scapes as a cross between a green onion and garlic – fresh, crunchy and green with a subtle garlic flavor.
Author:
Recipe Type: Main
Serves: 2
Ingredients
  • 8 ounces udon noodles
  • 14 ounces (1 can) coconut milk
  • 2½ cups vegetable broth or water (can measure about a cup and a half of the coconut milk can)
  • 2 tablespoons canola or vegetable oil or ghee
  • ¼ pound garlic scapes, bulbs removed, cut into 1½ inch pieces
  • ¼ pound broccoli florets
  • ¼ pound sugar snap peas, end notches & fibers removed
  • 1 shallot, cut into rings
  • 3 ounces baked tofu or plain tofu lightly sauteed*, cut into cubes
  • 2 small green chilies or 1 jalapenos, chopped small (to taste if you don’t like too much heat)
  • 1 tablespoon ginger, grated
  • ⅓ teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 2 limes
  • 1 teaspoon brown sugar (or to taste)
  • 1 tablespoon soy sauce (or to taste)
  • salt to taste
Instructions
  1. Boil the udon noodles according to package directions.
  2. While the udon pot is going, heat oil or ghee in a pot under medium high. Add your shallots to the pot and cook until just browning. Turn heat to medium and mix in the ginger and green chilies. Cook for 30 seconds until fragrant. Mix in turmeric, garam masala, coriander powder and cumin powder. Fry for a few seconds until fragrant and then pour in the coconut milk and water or broth.
  3. Bring the pot to a boil and then simmer for 10 minutes. Add salt, sugar and soy sauce at this point and mix well. Add in the tofu and chopped garlic scapes and cook for a few minutes until scapes are tender. Add in the broccoli and sugar snap peas and cook for a minute until bright green and tender. Taste the soup at this point for additional salt, sugar, soy sauce to your taste. Turn off the heat and squeeze in juice of 1 lime.
  4. Fill bowls with cooked udon noodles and ladle the coconut milk soup over them. Add in another squeeze of lime.
Notes
*Best way I have found to lightly saute tofu is to do so in a non-stick pan with minimal oil. Takes about 10-15 minutes on a medium heat. For the first few minutes leave the tofu cubes as is until they start to become golden brown on one side and then flip them gently until they have some golden coloring on all sides.
Chitra Agrawal

Chitra Agrawal

Chitra writes the food blog, The ABCD's of Cooking, which chronicles her adventures cooking American Born Confused Desi recipes. When she is not recipe blogging, Chitra can be found hosting her online cooking show and a supper club featuring Indian-inspired, vegetarian cuisine. She also teaches cooking classes and sells Indian street foods (sometimes yummy Indian tacos!) at events and artisanal markets in Brooklyn. Her cooking has appeared in the New York Times Dining Journal and she is a contributor to The Huffington Post, Gojee, The Daily Meal and Brooklyn Based.

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Originally Published: July 3, 2013

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