Coconut milk and Curry soup with Tofu

I know I've been posting quite a few recipes with tofu lately, but as I mentioned in one of my earlier blogs we are trying to eat lighter. But I DO know how to make other things too. ;)

Ingredients:
1 can of coconut milk
3 cups of whey*
1 package of soft tofu
2 celery stalks
2 shallots
2 carrots (grated)
3 cloves of garlic
1 Tablespoon of ginger
1/2 cup edamame (I used frozen)
3 green onions
handful of cilantro
Canola as needed
2 Tablespoons of curry powder
1 Tablespoon of fish sauce
2 Tablespoon of Mae ploy sweet chili sauce**
1 Jalapeno
Salt as needed
 To make:
Saute shallots and celery, then add garlic, ginger, jalapeno, and carrots. Pour in whey and coconut milk, tofu, curry powder, mae ploy, fish sauce. Simmer and let all ingredients blend together... (adding more curry powder, chili sauce, or fish sauce etc as you like). Throw in edamame till unfrozen (won't take long). And garnish with green onions and cilantro. You could even add some coconut flakes too, I just didn't have any on hand - but it would have worked too.
I served the soup with a little scoop of plain basmati rice on top.

*Whey comes as a byproduct of making... Cheese! When cream is processed while making cheese, it separates out into two parts - the curd portion is used further in making the cheese, while the leftovers are called whey. This whey leftover can be used in a number of ways, including making other kinds of cheese, soups, stews, sauces etc.. We made some mozzarella the other day and had some whey hanging around. I hate to be wasteful so I used it in my soup.

**Mae ploy is sweet and slightly hot chili sauce popular in Malaysia and Singapore. Made from a blend of selected red chilies and plum. It's a pretty standard condiment, like sriracha - and very easy to find in most grocery stores.