Thai Red Curry Soup

By Shawn

Ingredients

• Ingredients
• 6 c. vegetable broth
• 1-inch ginger, peeled and cut into slices
• 8 oz. white mushrooms, sliced
• 14 oz. firm tofu, cut into bite-sized cubes
• 1-13.5 oz. can lite coconut milk
• 3 tbsp. red curry paste
• 2-3 tsp. brown sugar (optional)
• sliced green onions, cilantro & basil leaves, and lime wedges for serving

Preparation

Step 1

Bring broth and ginger to a boil over high heat. Once broth has come to a boil, use a slotted spoon to remove ginger. Add mushrooms and tofu and reduce heat to medium-low; cook about 5 minutes, or until mushrooms are softened.
Stir in coconut milk, curry paste, and brown sugar. Remove from heat and ladle into bowls; serve with green onions, cilantro, basil, and lime wedges.

You can use just about any vegetables in this soup--sweet potatoes, winter or summer squash, green beans, etc. Whatever is in season! Just adjust the cooking time accordingly. Winter squash and potatoes take a longer time to cook, while greens need less time. Rice noodles are a great addition to this soup