INGREDIENTS
3 cups thinly sliced cabbage
1 bell pepper, thinly sliced or chopped
2 medium carrots, thinly sliced
2 teaspoons of oil
1/2 to 3/4 teaspoon kosher salt, to taste
3/4 of 15 oz. pack of super-firm tofu, cut into cubes
3 cloves of garlic, minced
3 cups of vegetable broth
1/2 15 oz. can full-fat coconut milk
2 7.5-ounce packages udon noodles (thick cooked variety)*
1 teaspoon of curry powder
1 tablespoon of lemongrass paste
2 teaspoons ginger paste or grated fresh ginger (about 1/2 teaspoon can be ground ginger)
1.5-2 teaspoons fine garlic powder, to taste
2 cups baby spinach
1-3 teaspoons chili garlic sauce or sambal, to taste
1 lime, cut into slices
INSTRUCTIONS
In a large skillet, add the cabbage, bell pepper, and oil. Saute for 5 minutes over medium heat, stirring frequently.
Add salt, tofu cubes and garlic. Cook for another 3 minutes, stirring carefully so as not to break up the tofu.
Add vegetable broth, coconut milk, udon noodles, curry powder, lemongrass paste, ginger paste, and fine garlic powder.
Mix well and cook gently (on the open) for 5 minutes. Add baby spinach, stir to blend.
After the spinach has drained, take it into serving bowls. Squeeze fresh lemon juice into the soup and top with chili sauce or sambal. Serve with extra lemon wedges.
