Coconut Curry Soup with Tea-Smoked Tofu and Rice Noodles
A quick summer lunch that also emptied out the pantry a little. ;)
The soup base started with one shallot and three cloves of garlic, minced, with a pinch of salt and pepper. Then we added 2 tbs. of green curry paste. Next, 1/2 can of leftover coconut milk was whisked in, as well as 2 cups of shiitake mushroom stock. It was brought to a simmer and cooked while the rest of the ingredients came together.
The tea-smoked tofu was pan-fried in a wok, splashed with tamari at the end of cooking.
In a separate pan, thinly sliced collard greens were cooked down with a splash of tamari at the end of cooking (about 10 minute), then added to the soup.
The rice noodles were cooked according to the package (4 minutes), then placed in the bottom of the soup bowl, followed by the greens, soup, and the tofu which was sliced on the bias and added on top.