Red Curry Soup

• servings: 5 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

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

Directions

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

• Serving Size: 1 g
• Calories: 237 kcal
• Total Fat: 19 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Sodium: 228 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 7 g