Veggie-Packed Tofu Coconut Red Curry Soup
The ultimate clean-out-the-crisper-drawer soup, customize this recipe with whatever vegetables you have on hand.
Servings: 6
Ingredients
- 1 tablespoon coconut oil
- 1 small onion thinly sliced
- 1 large carrot sliced
- 2 cloves garlic minced
- 3 tablespoons Thai red curry paste
- 1 tablespoon grated ginger root
- 8 ounces sliced white mushrooms
- 1 bunch bok choy chopped
- 6 cups vegetable broth
- 1 13.5- ounce can coconut milk
- 2 tablespoons soy sauce coconut aminos or tamari
- 1 16- ounce package firm tofu pressed and cut into 1-inch cubes
- Salt to taste
- 2-3 teaspoons brown or coconut sugar optional
- Sliced green onions cilantro & basil leaves and lime wedges for serving
Instructions
- Melt the coconut oil in a large Dutch oven over medium heat. Add the onions and carrots; cook for 3 minutes, or until they're just beginning to soften. Stir in the garlic, curry paste, and ginger and heat for 1 minute, until fragrant.
- Add the mushrooms and bok choy to the pot and stir to coat them in the curry paste. Cook for about 5 minutes, or until the vegetables are tender.
- Pour the broth, coconut milk, and soy sauce into the pot. Bring to a slow boil, then reduce to a simmer and cook for 10 minutes. Add the tofu cubes to the pot and cook for 5 minutes more.
- Remove the pot from heat and season with salt to taste and add sugar, if using. Ladle into bowls and garnish as desired.