Red Curry Soup

• doses: 5 servings
• tempo ativo: 15 minutes
• tempo total: 40 minutes

Ingredientes

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

Instruções

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!)

Informação Nutricional

• Tamanho da Dose: 1 g
• Calorias: 237 kcal
• Gordura Total: 19 g
• Gordura Saturada: 10 g
• Gordura Insaturada: 7 g
• Sódio: 228 mg
• Carboidratos Totais: 12 g
• Fibra Alimentar: 3 g
• Açúcares Totais: 4 g
• Proteína: 7 g