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Thailicious Coconut Curry Soup
A heart warming and satisfying bowl of soup.
Prep Time: 00:25
Cook Time: 00:25
2 - 3 large garlic cloves, minced
thumb-sized piece of ginger, minced
4 - 6 mushrooms thinly sliced
2 cups of broccoli, roughly chopped ( i didn’t use)
1 1/2 bell peppers (yellow, orange or red)
350 g extra firm non gmo tofu (cut in cubes) or
8 pieces chicken thighs or
4 - 5 pieces chicken breast diced or chopped
1 packet of rice noodles
750 ml vegetable broth
1/3 organic, non gmo, non msg stock cube (3.7 g ) (gf optional)
425 - 450 ml coconut cream
4 - 6 tbsp thai red curry paste
sriracha to taste (optional)
1/2 juice from lime
soy sauce, to taste
salt, to taste
pepper, to taste
handful of coriander (garnish)
chili flakes (optional, to top)
1If using meat, dice meat and half cook. If using tofu, drain water between sheets or paper towels for 15 mins, then pat try and cut in cubes and fry till crisp or golden brown and set aside.
2Chop vegetables while it cooks.
3Heat 1- 1 1/2 tbsp oil in a medium-sized pot. Saute the garlic and ginger and fry until fragrant and onion is translucent.
4Add the stock, broth and coconut cream and mix it. Bring it to a boil and then add the curry paste, lower the heat and simmer for 15 minutes.
5In the mean time, start to cook your rice noodles according to package instructions and then drain and set aside when ready.
6Heat 1 tbsp oil in a pan and add the broccoli first (until slightly crunchy), then peppers. Add with soy sauce and lime juice. You can add a bit of water if it gets too dry to cook. Season with pepper.
7When soup mix is ready, add in chicken (if using) and let cook fully. Add in mushrooms and the other vegetables, tofu (or top tofu when serving for the crunch) and season with soy sauce, lime juice, salt, pepper and sriracha to taste. Adjust if necessary.
8When ready to serve, add your rice noodles to a bowl, pour in soup mix.
9You can also keep aside to top a few of your veggies and tofu for garnish and presentation.
10Add the coriander as a final garnish and some chili flakes if desired.
Use sub veggies like baby corn, snow peas, cauliflower in combination or as alternative vegetables. Use tamari or coconut aminos as a gluten free substitute to soy sauce. Use any vegan/vegetarian/non vegetarian protein of choice to soup. You can use fresh or frozen vegetables.
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