Indonesian Noodle Soup wiht Tofu

1 small yellow onion, diced
1 Tbsp Asian chili paste
1 Tbsp madras curry powder
2 tsp grated fresh ginger
1 tsp ground coriander
4 cups vegetable broth + ½ cup water
¼ cup water
1 small head bok choy, chopped (about 3 cups)
4 scallions, minced
½ cup frozen peas
8 oz extra firm tofu, well drained, blotted dry and cut into ½ inch cubes
1 tsp tamari
1 ½ tsp natural sugar
1/2 tsp salt
¼ tsp ground pepper
1 13.5 oz can unsweetened, lite coconut milk
6 oz rice noodles , soaked and drained
2 Tbsp lime juice
1 cup bean sprouts
¼ cup chopped cilantro

Combine onion, chili paste, curry powder, ginger, coriander, and ½ cup water in blender.  Process til smooth.

In a large pot, add onion mixture and cook stirring in !/4 cup water so does not stick/burn, 1-2 minutes.  Stir in 4 cups broth and bring to a boil.  Reduce heat and add bok choy, scallions, peas, tofu, tamari, sugar, salt and pepper.  Simmer 5 minutes.  Add coconut milk and noodles.  Simmer for another 10 minutes.

Stir in lime juice, cilantro and sprouts if using.  Serve hot! 

Adapted from One-Dish Vegan by Robin Robertson