Thai Coconut Tofu Vegetable Soup

• 1 ounce, weight Glass Noodles
• 1 teaspoon Canola Oil
• 2 Medium Size Bella Mushrooms, Sliced
• 1 head Baby Bok Choy, Sliced Lengthwise
• 1 cup Coconut Milk
• 1-1/2 cup Water
• 1/4 teaspoons Curry Powder
• 1/4 teaspoons Salt
• 3 ounces, weight Soft Tofu
• 1/2 Tablespoons Cornstarch (Optional)
• 2 Tablespoons Water (optional)
• 1 teaspoon Sesame Oil

1. 1. Soak the glass noodles in a bowl of warm water right before cooking.
2. 2. Heat the canola oil in a saucepan over medium heat. Add sliced mushrooms and bok choy. Saute until soft, about 1 minute.
3. 3. Add coconut milk, water, curry powder and salt. Cover the saucepan with the lid and bring the soup to a boil.
4. 4. Add tofu and drained glass noodles. Boil for a minute or until the glass noodles are soft and cooked.
5. 5. Optional: Mix cornstarch and water in a small bowl. Pour the mixture into the boiling soup and stir quickly to thicken the soup.
6. 6. Turn off heat. Add sesame oil before serving. Serve hot.

noodles, canola oil, bella mushrooms, bok, coconut milk, water, ubc, ubc, cornstarch, water, sesame oil

Taken from tastykitchen.com/recipes/soups/thai-coconut-tofu-vegetable-soup/ (may not work)