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
Calories: 264kcal
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
- 13.5-ounce can coconut milk
- 2 tablespoons soy sauce, coconut aminos, or tamari
- 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 and cook for 5 minutes more.
- Remove from heat, season with salt to taste, and add sugar, if using. Ladle into bowls and garnish as desired.
Nutrition
Serving: 1/6 recipe | Calories: 264kcal | Carbohydrates: 13.4g | Protein: 10.9g | Fat: 19g | Saturated Fat: 12.5g | Fiber: 3.3g | Sugar: 4.9g