Coconut Curry Soup
The best recipe for Coconut Curry Soup
Servings 4
Calories 397kcal
Cost $
Ingredients
- 2 tablespoons coconut oil
- 1 garlic clove minced
- ¼ cup red curry paste
- 1 tablespoon brown sugar
- ¼ teaspoon ground ginger
- 2 tablespoons bragg's amino acids tamari or soy sauce
- 1 can coconut milk
- 3 cups vegetable broth
- 2 limes juiced
- 1 cup of carrots chopped
- 1 cup green beans chopped
- 8-10 fresh baby corn
- ½ package ~7 oz. extra firm tofu, cubed
- ⅓ cup fresh cilantro
Instructions
- In a large soup pot, heat oil over medium-high heat. Add garlic and sauté until fragrant.
- Add curry paste, brown sugar, ground ginger and Bragg's Amino Acids and sauté for 1-2 minutes, stirring constantly.
- Whisk in coconut milk. Add broth and lime juice. Reduce heat and simmer on low for 30 minutes.
- Add carrots, green beans and baby corn and cook until tender crisp. Add tofu before serving and top with fresh cilantro. Serve with short-grain brown rice if desired.
- Enjoy :)
Notes
Fun Fact: Red curry paste contains a whole bunch of amazing superfood ingredients including red chili pepper, lemongrass, garlic, ginger and kaffir lime. Kaffir limes are native to Thailand, Indonesia and Malaysia. Their leaves contain a volatile oil, which is full of antioxidants as well as properties that serve as a digestive aid. The combination of ingredients found in red curry paste may prove to be a powerful and therapeutic anti-inflammatory agent. And it tastes amazing :)
Nutrition
Calories: 397kcal | Carbohydrates: 29g | Protein: 5g | Fat: 32g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 747mg | Potassium: 538mg | Fiber: 6g | Sugar: 13g | Vitamin A: 8415IU | Vitamin C: 21mg | Calcium: 75mg | Iron: 3mg