Thai Coconut Curry Soup

kenyonl85

This Recipe Serves 4 and is about 320 calories per serving.


Coconut Curry Soup


What you need:

2 tablespoons olive oil

1 cup carrots, peeled and finely chopped

1/2 onion, chopped finely

1 red bell pepper, chopped finely – except for a few thinly sliced pieces for garnish

1 package extra firm cubed tofu

1 cup cooked rice

2 tablespoons red curry paste

1 tsp minced ginger

1 tablespoons brown sugar

13.5 oz can Asian coconut milk or cream (unsweetened)

2 cups chicken stock


Directions:

In a medium sauce pan, heat olive oil on medium heat and cook chopped onions, carrots, ginger, and red bell pepper for approximately 5 minutes. Add curry paste, brown sugar, tofu, and rice stirring and sauteing everything until curry paste is completely incorporated (approx. 2-3 minutes). Pour chicken broth and coconut milk into the pan and give it a good stir for a half minute. Reduce heat to medium and allow the soup to cook for 15-20 minutes. Serve with a spoonful of coconut milk added on top with a few matchstick carrots for garnish. Enjoy!

kenyonl85

had leftovers for lunch today, even more yummy after the flavors got to meld!

kitjos

Sounds gorgeous! Thanks for posting! Oh, do you think i could use curry power in subsitute for curry paste? i dont have any of that at home x

kenyonl85

that should be fine....google the conversion ratio. enjoy!