Thai Red Curry Soup

Thai Red Curry Soup

A sweet, slightly spicy Thai-inspired soup made with mushrooms and cubed tofu.

§  Prep Time: 15 minutes

§  Cook Time: 10 minutes

§  Total Time: 25 minutes

§  Yield: 6 servings

Ingredients

§  6 c. vegetable broth

§  1-inch ginger, peeled and cut into slices

§  8 oz. white mushrooms, sliced

§  14 oz. firm tofu, cut into bite-sized cubes

§  1-13.5 oz. can lite coconut milk

§  3 tbsp. red curry paste

§  2-3 tsp. brown sugar (optional)

§  sliced green onions, cilantro & basil leaves, and lime wedges for serving

Instructions

1.       Bring broth and ginger to a boil over high heat. Once broth has come to a boil, use a slotted spoon to remove ginger. Add mushrooms and tofu and reduce heat to medium-low; cook about 5 minutes, or until mushrooms are softened.

2.       Stir in coconut milk, curry paste, and brown sugar. Remove from heat and ladle into bowls; serve with green onions, cilantro, basil, and lime wedges.

Notes

You can use just about any vegetables in this soup–sweet potatoes, winter or summer squash, green beans, etc. Whatever is in season! Just adjust the cooking time accordingly. Winter squash and potatoes take a longer time to cook, while greens need less time. Rice noodles are a great addition to this soup too.

Source https://ohmyveggies.com

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