Thai Peanut Tofu Soup

Jeni Treehugger blogged about this recipe for Thai peanut tofu soup that just sounded so delish I had to try it.
I made some changes to it, of course.
We have eaten it two nights in a row for dinner. It's hearty enough to serve as a main course but could easily be served as a starter or side.


THAI PEANUT TOFU SOUP
serves about 8

2 Tablespoons peanut oil
2 cloves garlic
1-2 Tablespoons ground ginger
1/2-3/4 cup peanut butter (creamy or chunky)
3 carrots, grated
1 chopped onion
2 1/2 Tablespoons red curry paste
3 Tablespoons pure maple syrup
2 veggie bouillon cubes
handful of chopped cilantro (optional)
1 bunch chopped green onion
1 1/2 cups brown rice
1/2 can garbanzo beans
1 can of light coconut milk
1 block firm tofu, cubed
1 head bok choi, chopped
1/4 cup Lime juice (fresh preferably)
2-4 tablespoons arrowroot powder
9 cups water
Green onion, chopped (for garnish)
shredded unsweetened coconut (for garnish)

Cook rice according to package directions in a separate pot.
In a large soup pot, heat the peanut oil over medium-low heat,
add the onion, cook until caramelized
add the chopped carrots and ginger and garlic
continue cooking for about 10 min. (the bottom of the pot will brown)
add 9 cups of water and the veggie cubes
bring to a boil
add the bok choi, bring to boil again
add the curry paste, garbanzo beans, tofu, coconut milk, peanut butter.
bring to a boil again
reduce heat and simmer uncovered for 20 minutes, stirring occasionally
When the rice is done add it in
lastly add the lime juice, 2 Tablespoons arrowroot, maple syrup
simmer 20 mins
if after 20 minutes, the soup is still very watery, add the remaining 2 Tablespoons of arrowroot and cook until thickened.
garnish with a sprinkling of coconut and green onion
serve warm

enjoy!
xoxo