Thai Coconut Curry Soup
Coconut Curry Soup will keep you warm and cozy on chilly afternoons. Inspired by Tom Kha Gai, this Thai style soup is easy to make. It’s easy to customize to your liking, too! Serve it for lunch or as a light dinner.
Ingredients
- 2 teaspoon neutral-flavored oil
- 5 ounces crimini or white button mushrooms chopped
- 2 garlic cloves minced
- 1- inch piece fresh ginger peeled and minced
- 1 red bell pepper diced
- 8 ounces baked tofu homemade or store-bought
- 3 cups vegetable stock
- 1 14-ounce can full-fat coconut milk
- 2 tablespoons Thai red curry paste
- 2 tablespoons tamari
- ½ teaspoon red pepper flakes
- ¼ cup chopped cilantro
- 2 tablespoons lime juice
- Salt
- Pepper
Instructions
- Heat the oil in a large stockpot over medium-high heat. Add mushrooms, bell pepper, garlic, and ginger, and cook, stirring frequently, for 10 minutes, or until the vegetables have softened.
- Add the baked tofu, vegetable stock, coconut milk, curry paste, tamari, and red pepper flakes to the pot. Bring to a boil, and then reduce the heat to medium. Stir in the cilantro and lime juice and allow the soup to simmer for about 5 minutes, or until heated throughout.
- Season with salt and pepper to taste.