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Thai Red Curry Soup

Vegan I Gluten Free

Time: 25 minutes

Serves: 4

1 tbsp. olive oil

1 yellow onion, diced

3 cloves garlic, minced

2 inch piece ginger, grated

2 tbsp. red curry paste

1 (15 ounce) can coconut milk

2 cup water

1 head broccoli, small florets

1 cup cubed tofu

1 zucchini, spiralized (noodles)

2 tbsp. tamari

1 lime, juiced

2 servings, organic brown rice noodles (cooked according to package)

Toppings: cashews, sesame seeds, red pepper flakes, cilantro, thai basil, bean sprouts, lime wedge.

In a medium sauce pan heat the olive oil over medium-high heat. When hot, add the onion and sauté 3 minutes, or until translucent. Add the minced garlic and ginger and cook another minute, stirring occasionally, until fragrant.

Add the red curry paste and stir in another minute.

Add the coconut milk and water to the pot. Stir to combine and bring to a simmer. Add the broccoli and tofu and cook until fork tender roughly 5 minutes. Turn the heat to low and add the zucchini noodles. Let it simmer for 5 minutes.

Remove from the heat and add the tamari and lime juice. Add in the cooked brown rice noodles. Stir all to combine.

Divide among 4 bowls and add desired toppings!

Note: Check your closest international store to find Thai basil, it is one of my favorite herbs and makes the dish 100%! You can also grow your own, best in the summer months, so plan to add it to your garden!

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