Thai Soup
Prep time 45 minutes
1/2 pkg. firm tofu, in ½ inch cube
1 onion, chopped
2 cups cabbage, chopped
½ bunch kale, in 1-inch slice
2 t olive oil
1 T mustard seeds
1 t coriander
1 t cumin
1 t paprika
1 (14-oz) can low fat coconut milk
peel of 1 lime
1 clove garlic, minced
2 t ginger, grated
1 t salt
Bake tofu at 350° for 30 min. Turn tofu after 15 minutes.
Boil onion, cabbage and kale in 2 cups water in covered saucepan 20 min.
Sauté mustard seeds, coriander, cumin and paprika in oil until seeds pop and smell fragrant. Add coconut milk, lime, garlic, ginger, salt, spices and tofu to cabbage. Warm through. Can serve over brown rice.
Serves 6.
