****47/56 SPICY THAI VEGETABLE SOUP

RECIPE 47/56  SPICY THAI VEGETABLE SOUP

Fun making an authentic tasting
recipe

INGREDIENTS

1/2 pkg extra-firm tofu, drained and patted dry
4 ounces fresh asparagus spears, trimmed
2 limes
1   two inch piece peeled fresh gingerroot
6 ounces fresh cremini mushrooms
3 large shallots
2 Tbsp canola oil, divided
2 Tbsp Thai Red Curry Rub (Thai red curry paste 2 tsp is substitute)
4 garlic cloves, pressed
4 cups low-sodium vegetable brother
2 cups coarsely chopped fresh green Swiss chard leaves (to easily stem, fold leaves in half lengthwise at the stem, and cut along stem to remove, stack leaves and chop)
1/2 tsp salt
1 cup loosely packed fresh cilantro leaves

Lime wedges

DIRECTIONS

PREP TIME 15 MINUTES TOTAL 30 MINUTES 6 SERVINGS (1 1/3 CUPS) CALORIES 120

1.  Cut tofu and asparagus into 1/2 inch pieces, set aside.  Juice limes to measure 2 Tbsp, set aside.  Grate ginger to measure 2 Tbsp.  Chop mushrooms and thinly slice shallots.

2.  Heat 1 Tbsp oil over medium high heat 1 to 3 minutes or until shimmering.  Add mushrooms; cook 2 to 3 minutes or until golden brown.  Add remaining 1 Tbsp oil ginger, shallots, rub and pressed garlic.  Cook 2 minutes or until fragrant, stirring frequently.  Add broth; bring to simmer and cook 2 to 3 minutes or until hot.

3.  Add tofu, asparagus, Swiss chard and salt to Casserole.  Cook 2 minutes or until asparagus is crisp-tender.  Remove Casserole from heat; stir in lime juice.  Ladle soup into serving bowls.  Garnish with cilantro leaves.  Serve with lime wedges, if desired.