Thai Curry Vegetable and Tofu Soup

With my man out of town, I am taking the opportunity to try some new recipes that I know he won't eat. Tonight I chose a recipe that I ripped out of my April Real Simple: Thai Curry Vegetable and Tofu Soup. First I stuffed the basher into my Moby wrap, immediately inducing what I like to call a kangaroo coma. It has been proven impossible for him to stay awake for longer than 90 seconds in that thing.

The punk "helped" me for a while before retiring to his room. (Lemons and apples are not ingredients in this dish.)

Here we go...

1 Tbs. Thai red curry paste

1 tsp. grated fresh ginger

2 C vegetable broth

1 14-oz. can coconut milk

kosher salt

1/2 lb. mushrooms, sliced

2 carrots, halved lengthwise and sliced crosswise

14 oz. extra-firm tofu, drained and cut into cubes

4 oz. snow peas

2 Tbs. fresh lime juice

1/4 C torn fresh basil leaves

Asian chili garlic sauce, for serving (which I forgot, but will try next time)

Place the curry paste and ginger in a medium saucepan. Whisk in the broth, coconut milk, and 1 teaspoon salt and bring to a boil. Add the mushrooms & carrots to the saucepan and simmer until just tender, 3-5 minutes. Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more. Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.

When my man is out of town, I often invite family or friends over to share in my bounty, especially if I make something besides fish sticks or mac & cheese. It gives me pleasure to cook for someone, and they pay me back by entertaining the punk and/or holding the basher... and making yummy noises. That's very important to a performer like me. My brother Michael didn't disappoint.

Mmmm... just enough left for lunch tomorrow.