Thai-Inspired Coconut Curry Soup
Ingredients:
1 tablespoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon red curry paste
2 cups vegetable broth
1 can (14 ounces) coconut milk
1 red bell pepper, thinly sliced
1 carrot, julienned
1 zucchini, julienned
1 cup chopped mushrooms
1 cup tofu, cubed
2 tablespoons soy sauce or tamari
1 tablespoon lime juice
Fresh cilantro for garnish
Instructions:
In a large pot, heat the coconut oil over medium heat.
Add the chopped onion, minced garlic, and grated ginger. Sauté for a few minutes until fragrant.
Add the red curry paste and cook for another minute.
Pour in the vegetable broth and coconut milk. Stir well to combine.
Add the red bell pepper, carrot, zucchini, mushrooms, and tofu. Simmer for about 10-15 minutes, or until the vegetables are tender.
Stir in the soy sauce or tamari and lime juice.
Serve the Thai-inspired coconut curry soup hot, garnished with fresh cilantro.
