Garlic Scape Coconut Curry Soup with Tofu and Summer Veggies

This vibrant soup showcases tender garlic scapes, bright summer vegetables and creamy coconut milk. It balances warming spices with fresh lime and soy sauce for a light but satisfying bowl that works as a quick weeknight meal or a simple lunch.

• 8 ounces (227 g) udon noodles
• 14 ounces (397 g) coconut milk
• 2 1/2 cups (591 ml) vegetable broth or water
• 2 tablespoons canola or vegetable oil or ghee
• 1/4 pound (113 g) garlic scapes, bulbs removed, cut into 1 1/2 inch pieces
• 1/4 pound (113 g) broccoli florets
• 1/4 pound (113 g) sugar snap peas, ends trimmed and strings removed
• 1 shallot, cut into rings
• 3 ounces (85 g) baked tofu or plain tofu, lightly sautéed and cut into cubes
• 2 small green chilies or 1 jalapeño, chopped small
• 1 tablespoon ginger, grated
• 1/3 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 2 limes
• 1 teaspoon brown sugar
• 1 tablespoon soy sauce
• salt, to taste

Instructions

1. Boil the udon noodles according to package directions. Drain and set aside.
2. Heat oil or ghee in a pot over medium-high heat. Add shallot and cook until it just begins to brown.
3. Reduce heat to medium. Add grated ginger and chopped green chilies and cook about 30 seconds, until fragrant.
4. Stir in turmeric, garam masala, coriander and cumin. Fry briefly until the spices become aromatic.
5. Pour in the coconut milk and the vegetable broth or water. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to marry the flavors.
6. Season with salt, brown sugar and soy sauce; stir to combine.
7. Add tofu and the chopped garlic scapes. Simmer until the scapes are tender but still bright.
8. Stir in the broccoli and sugar snap peas and cook about 1 minute more, until vegetables are fragrant, bright and just tender.
9. Taste and adjust salt, sugar and soy sauce as needed.
10. Turn off the heat and squeeze in the juice of 1 lime for brightness.
11. Place cooked udon noodles into bowls and ladle the coconut curry soup over them.
12. Finish with another squeeze of lime and serve immediately.

• For a deeper, nuttier spice flavor, toast the turmeric, garam masala, coriander and cumin briefly in the oil before adding the shallots.
• If garlic scapes aren’t available, substitute 2–3 cloves of garlic plus a couple of chopped green onions to mimic the mild, grassy scape flavor.
• Leftovers keep in the refrigerator up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the soup thickens.