Red Curry Soup

• portions: 5 servings
• temps actif: 15 minutes
• temps total: 40 minutes

Ingrédients

5 cloves garlic (minced)

2 tbsp avocado oil

1 cup celery (thinly sliced)

1/2 red onion (sliced)

1 red bell pepper (sliced thin)

1 yellow bell pepper (sliced thin)

1/2 tofu (block firm and cubed)

1 ginger (thumb grated)

4 oz red curry paste

32 oz veggie broth

1 cup coconut milk (full fat)

1 tbsp soy sauce

rice noodles (cooked according to package)

cilantro

lime

Instructions

saute

In a soup pot, saute the minced garlic in olive oil for a few minutes on medium heat until golden not burnt.

add

Then add in the onion, peppers, and celery and saute for 5-10 minutes until they are cooked through.

add

Add in the 1/2 block of cubed tofu.

add and mix

Add in the ginger, curry paste, and broth. Mix together well until curry paste is dissolved. Bring to boil and cook for 5 minutes then add the coconut milk and soy sauce.

serve

Serve over cooked rice noodles and garnish with cilantro and lime.

enjoy

Enjoy (Add salt and pepper as needed!)

Nutrition

• Taille de Portion: 1 g
• Calories: 237 kcal
• Lipides Totaux: 19 g
• Lipides Saturés: 10 g
• Lipides Insaturés: 7 g
• Sodium: 228 mg
• Glucides Totaux: 12 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 4 g
• Protéines: 7 g