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Coconut Curry Soup

Course Soup
Cuisine Thai
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people

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

  1. Peel and grate the ginger and turmeric.

  2. 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.

  3. Add in the vegetable broth and brown stugar. Stir and simmer for 15 minutes.

  4. Stir in the coconut milk.

  5. Wash, de-stem, and dice the mushrooms small.

  6. Drain the tofu and dice it into cubes.

  7. Add the mushrooms and tofu to the pot. Stir and simmer for an additional 15 minutes. Serve warm.