Thai-style Tofu And Vegetables In Spicy Coconut Broth

Ingredients

Shallots, 16 tbsp chopped (remove)

Serrano Peppers, 2 pepper (remove)

Ginger Root, 5 slices (1" dia) (remove)

Garlic, 1 clove (remove)

Turmeric, ground, 1 tbsp (remove)

Cabbage, napa, 1.5 cup (remove)

Carrots, raw, 1 medium (remove)

Shiitake Mushrooms, 1 cup pieces (remove)

Tofu, firm, 1 block (remove)

*Soy Sauce, 2 tbsp (remove)

Red Ripe Tomatoes, 1 medium whole (2-3/5" dia) (remove)

*Snow Peas, fresh, 1 cup (remove)

Basil, 20 leaves (remove)

Scallions, raw, 1 large (remove)

Olive Oil, 1 1tsp (remove)

*Coconut Milk - lite (Thai Kitchen Organic brand) 2 fl oz = 1 serving, 14 oz (remove)

Use Light Coconut Milk And Cut Oil Down To 1 Tsp.

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