Red Curry Wonton Soup with Zoodles

The zucchini in this recipe was from our second to last CSA and likely represents the last zucchini we'll be using this year since I'm ready to transition into fall mode with the food we're eating. To keep things simple I used Nasoya Organic Tofu Vegetable Dumplings rather than making my own. I prefer to shop at Giant Eagle which is a grocery store chain local to Ohio and Pennsylvania. One Giant Eagle that we shop at had these dumplings and the other did not so hopefully they're not too difficult to find because they tasted good and helped make this an easy weeknight meal. The tofu dumplings were located in the same location as the tofu/soy offerings are our grocery store. I thought this recipe had great flavor I only wish that it had made more servings -- we ended up with about three from this recipe and the leftovers were pretty good.

Recipe from Healthy Nibbles.

Ingredients:
-1 tablespoon vegetable oil
-1 small onion, diced
-1 tablespoon ginger, minced
-2 cloves garlic, minced
-2 tablespoons red curry paste
-2 teaspoons sugar
-4 cups vegetable broth

-1 teaspoon salt
-3/4 cup coconut milk
-1 1/2 pounds zucchini, spiralized
-1 package tofu dumplings
-Green onions and fresh basil for garnish

Heat oil in a pot on the stove over medium heat, then add diced onion and a pinch of salt and cook for about five minutes, stirring to cook evenly. Add the minced ginger and garlic and cook for an additional 2 minutes. Then, add the red curry paste and sugar and incorporate into the onion mixture.

Add vegetable broth and salt and bring to a boil. Pour in the coconut milk, reduce to a simmer, and let simmer for about ten minutes. Add the zucchini noodles and tofu dumplings to the broth, and cook for 3 to 4 minutes. Serve garnished with sliced green onion and fresh basil.