Coconut Curry Soup
As another flu season descends upon us, I’m updating this recipe for coconut curry soup. This vegan soup is a staple in many Thai restaurants here in the U.S. It’s warm and comforting, and super easy to make! It has ginger and turmeric in it which are both great for boosting immune systems. It also has anti-inflammatory, anti-bacterial, and anti-viral properties.
This recipe is for a mild version of coconut curry soup and we typically serve it in cups for our toddlers to drink. Both of them are in love with it and it is a nice, easy way to keep them healthy and hydrated during cold and flu season.
Coconut Curry Soup
Ingredients
- 1/2 tablespoon grated ginger
- 1/2 tablespoon grated turmeric
- 1/2 tablespoon lemongrass paste
- 1 tablespoon olive oil
- 2 teaspoons red curry paste
- 4 cups vegetable broth
- 1 tablespoon brown sugar
- 3 13 oz cans coconut milk unsweetend, full fat
- 4 ounces shiitake mushrooms
- 1 pound super firm tofu
Instructions
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Peel and grate the ginger and turmeric.
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In a large pot over medium heat stir together the turmeric, ginger, lemongrass paste, olive oil, and red curry paste. Let sizzle in the pan while stirring for 1 minute.
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Add in the vegetable broth and brown stugar. Stir and simmer for 15 minutes.
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Stir in the coconut milk.
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Wash, de-stem, and dice the mushrooms small.
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Drain the tofu and dice it into cubes.
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Add the mushrooms and tofu to the pot. Stir and simmer for an additional 15 minutes. Serve warm.
