INGREDIENTS:
- 2 cups “Saffron Road” Vegetable Broth
- 1 cup or more (to taste) “unsweetened” coconut milk (regular, not lite)
- 1⁄4 cup white wine (I prefer Sauvignon Blanc)
- 1 teaspoon Thai Red Curry Paste
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1 cup organic frozen peas
- 1⁄2 organic diced frozen carrots
- 1 organic cup frozen corn
- 1 box freshly-made vegetable wontons (sold at Whole Foods or Balducci’s, at the Sushi Counter)
- 1 cup 1⁄2” cubed extra-firm tofu
- 1 cup HOT pre-cooked barley or Jasmine rice (I’ve used both. Jasmine rice really compliments the recipe, but I prefer barley – just because I LOVE barley.)
- 1⁄2 cup very finely chopped green onion
- 1⁄2 cup very finely chopped cucumber
- 1⁄2 cup chopped firm avocado
- Tessemae’s Mild Wing Sauce or your favorite mild Hot Red sauce or Soy Sauce.
DIRECTIONS:
Combine the first 6 ingredients in a saucepan and heat (medium-high) until hot and bubbling. Add the frozen vegetables and simmer 5 minutes. Then add the vegetable wontons & Tofu and continue heating just until the wontons are heated through (Be careful: overcooking/heating will cause wontons to open and fall apart).
Pour soup, evenly distributed, into 2 hot soup bowls. Top with 1⁄2 cup hot rice (in the center. Sprinkle the raw vegetables onto top of soup surrounding the rice. Drizzle lightly with hot sauce or soy sauce. This recipe serves two (2).
