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Photo: Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely
Active Time:30 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2bunchesscallions, trimmed, divided2tablespoonscanola oil1 ½tablespoonscoarsely chopped fresh ginger1 ½tablespoonscoarsely chopped garlic2tablespoonsgreen curry paste1(13.5 ounce) cancoconut milk, well shaken1cuploosely packed fresh cilantro leaves and tender stems, plus more for garnish½cuploosely packed fresh mint leaves, plus more for garnish¼teaspoonsalt3cupslower-sodium vegetable broth3cupschopped green cabbage1 ½cupshalf-moon-sliced zucchini1(14-ounce) packagefirm tofu, drained, patted dry and cubed (3/4-inch)Chili crisp for garnish (optional)Lime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
2bunchesscallions, trimmed, divided
2tablespoonscanola oil
1 ½tablespoonscoarsely chopped fresh ginger
1 ½tablespoonscoarsely chopped garlic
2tablespoonsgreen curry paste
1(13.5 ounce) cancoconut milk, well shaken
1cuploosely packed fresh cilantro leaves and tender stems, plus more for garnish
½cuploosely packed fresh mint leaves, plus more for garnish
¼teaspoonsalt
3cupslower-sodium vegetable broth
3cupschopped green cabbage
1 ½cupshalf-moon-sliced zucchini
1(14-ounce) packagefirm tofu, drained, patted dry and cubed (3/4-inch)
Chili crisp for garnish (optional)
Lime wedges for serving
DirectionsCut 1 bunch scallions into 1 1/2-inch pieces. Set aside. Slice white and light green parts of the remaining bunch. Thinly slice the dark green parts; reserve for garnish.Heat oil in a medium saucepan over medium-high heat. Add the white and light green scallion slices, ginger and garlic; cook, stirring occasionally, until fragrant and softened, about 3 minutes. Stir in curry paste; cook, stirring constantly, until fragrant and the vegetables are coated, about 1 minute. Stir in coconut milk. Remove from heat.Pour the contents of the saucepan into a blender and add cilantro, mint and salt. Process until smooth and bright green, about 1 minute. Add broth and process until smooth, about 20 seconds.Return the mixture to the saucepan and bring to a simmer over medium heat. Stir in cabbage; simmer, stirring occasionally, until the cabbage begins to soften, about 2 minutes. Add zucchini and the reserved 1 1/2-inch scallion pieces; cook, stirring occasionally, until the vegetables are tender, about 3 minutes. Stir in tofu; cook until warmed through, about 1 minute.Ladle the soup into 4 bowls; sprinkle with the dark green scallion slices. Garnish with additional cilantro, mint and/or chili crisp, if desired. Serve with lime wedges.Originally appeared: EatingWell.com, March 2023
Directions
Cut 1 bunch scallions into 1 1/2-inch pieces. Set aside. Slice white and light green parts of the remaining bunch. Thinly slice the dark green parts; reserve for garnish.Heat oil in a medium saucepan over medium-high heat. Add the white and light green scallion slices, ginger and garlic; cook, stirring occasionally, until fragrant and softened, about 3 minutes. Stir in curry paste; cook, stirring constantly, until fragrant and the vegetables are coated, about 1 minute. Stir in coconut milk. Remove from heat.Pour the contents of the saucepan into a blender and add cilantro, mint and salt. Process until smooth and bright green, about 1 minute. Add broth and process until smooth, about 20 seconds.Return the mixture to the saucepan and bring to a simmer over medium heat. Stir in cabbage; simmer, stirring occasionally, until the cabbage begins to soften, about 2 minutes. Add zucchini and the reserved 1 1/2-inch scallion pieces; cook, stirring occasionally, until the vegetables are tender, about 3 minutes. Stir in tofu; cook until warmed through, about 1 minute.Ladle the soup into 4 bowls; sprinkle with the dark green scallion slices. Garnish with additional cilantro, mint and/or chili crisp, if desired. Serve with lime wedges.
Cut 1 bunch scallions into 1 1/2-inch pieces. Set aside. Slice white and light green parts of the remaining bunch. Thinly slice the dark green parts; reserve for garnish.
Heat oil in a medium saucepan over medium-high heat. Add the white and light green scallion slices, ginger and garlic; cook, stirring occasionally, until fragrant and softened, about 3 minutes. Stir in curry paste; cook, stirring constantly, until fragrant and the vegetables are coated, about 1 minute. Stir in coconut milk. Remove from heat.
Pour the contents of the saucepan into a blender and add cilantro, mint and salt. Process until smooth and bright green, about 1 minute. Add broth and process until smooth, about 20 seconds.
Return the mixture to the saucepan and bring to a simmer over medium heat. Stir in cabbage; simmer, stirring occasionally, until the cabbage begins to soften, about 2 minutes. Add zucchini and the reserved 1 1/2-inch scallion pieces; cook, stirring occasionally, until the vegetables are tender, about 3 minutes. Stir in tofu; cook until warmed through, about 1 minute.
Ladle the soup into 4 bowls; sprinkle with the dark green scallion slices. Garnish with additional cilantro, mint and/or chili crisp, if desired. Serve with lime wedges.
Originally appeared: EatingWell.com, March 2023
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Nutrition Facts(per serving)448Calories31gFat22gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
