Description
This vibrant soup bursts with fresh garlic scapes, summer vegetables, and creamy coconut milk. A perfect light yet satisfying meal.
Ingredients
Units
Scale
- 8 ounces (227 g) udon noodles
- 14 ounces (397 g) coconut milk
- 2 1/2 cups (591 ml) vegetable broth or water
- 2 tablespoons canola or vegetable oil or ghee
- 1/4 pound (113 g) garlic scapes, bulbs removed, cut into 1 1/2 inch pieces
- 1/4 pound (113 g) broccoli florets
- 1/4 pound (113 g) sugar snap peas, end notches & fibers removed
- 1 shallot, cut into rings
- 3 ounces (85 g) baked tofu or plain tofu lightly sauteed*, cut into cubes
- 2 small green chilies or 1 jalapenos, chopped small
- 1 tablespoon ginger, grated
- 1/3 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 2 limes
- 1 teaspoon brown sugar
- 1 tablespoon soy sauce
- salt
Instructions
- Boil the udon noodles according to package directions.
- Heat oil or ghee in a pot over medium-high heat. Add shallots and cook until just browning.
- Turn heat to medium, add 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.
- Pour in coconut milk and water or broth. Bring to a boil, then simmer for 10 minutes.
- Add salt, sugar, and soy sauce; mix well.
- Add tofu and chopped garlic scapes; cook until scapes are tender.
- Add broccoli and sugar snap peas; cook for 1 minute until bright green and tender.
- Taste and adjust salt, sugar, and soy sauce to taste.
- Turn off the heat and squeeze in the juice of 1 lime.
- Fill bowls with cooked udon noodles and ladle the coconut milk soup over them.
- Add another squeeze of lime.
Notes
- For a richer flavor, toast the spices (turmeric, garam masala, coriander, cumin) in the oil before adding the shallots.
- If you don’t have garlic scapes, substitute with 2-3 cloves of regular garlic, minced.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 10
- Sodium: 400
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 50
- Fiber: 5
- Protein: 15