Thai Coconut Curry Soup
15
Prep Time
20
Cook Time
35
Total Time
Ingredients
2 servings
- 1.0 tbsp Coconut oil
- 1.0 tbsp Red curry paste
- 1.0 cup Mushrooms (sliced)
- 1.0 whole Bell pepper (sliced)
- 1.0 cup Coconut milk
- 200.0 g Tofu (cubed)
350
Calories
12g
Protein
20g
Carbs
Instructions
Instructions
- Step 1: In a pot, heat coconut oil and sauté minced garlic, ginger, and red curry paste.
- Step 2: Add sliced mushrooms, bell peppers, and carrots, and cook for 5 minutes.
- Step 3: Pour in coconut milk and vegetable broth, and bring to a simmer.
- Step 4: Add tofu cubes and cook for another 10 minutes.
- Step 5: Stir in lime juice, soy sauce, and fresh cilantro.
- Step 6: Serve hot with a side of steamed rice or noodles.