- 1 cup bulk long grain brown rice
- 1 package extra firm tofu, sliced
- 2 Tbsp. coconut oil
- 1 jar coconut cream
- 1/2 jar red curry paste
- 1 jar bamboo shoots
- 1 medium lime, zested and quartered
- 1 Tbsp. bulk ginger root powder
- 2 tsp. bulk vegetable broth powder
- 1 1/2 tsp. bulk granulated garlic
- 1 whole bay leaf
- 3 whole green onions, sliced
- 10 sprigs fresh cilantro, chopped
- 1 Tbsp. low sodium soy sauce or tamari
- 3 cups water
- 1 pinch red pepper flakes, optional
- Bring a medium pot of salted water to a boil with brown rice. Once boiling, reduce to a simmer and cook rice while you prepare the other soup ingredients.
- Remove tofu from its container and drain by gently pressing onto it to release liquid. Slice tofu into 1-inch squares.
- Brown tofu in a large soup pot with coconut oil over medium heat for 2-3 minutes. Sprinkle broth powder on tofu and add a spoonful of coconut cream to pot. Continue browning tofu for 1-2 minutes.
- Add granulated garlic and ginger powder, lime zest, bay leaf, and red curry paste to pot. Stir until aromatic, about 1 minute, before adding water and bamboo shoots. Reduce heat to low and continue cooking for another 4-5 minutes.
- Check rice and prepare garnishes. Thinly slice green portion of onions, reserving white root portion to grow in your window or for other recipes. Chop cilantro and cut lime into quartered wedges.
- When rice is mostly cooked, drain and add to soup pot with soy sauce and remaining portion of coconut cream. Add salt and pepper to taste. Optionally, add red pepper flakes for a spicier soup. Cook for additional 1-2 minutes.
- Serve soup warm, garnished with sliced green onions, chopped cilantro, and a squeeze of lime juice from quartered wedges.
Recipe sourced from East Side Table and adapted by Kim Werst of Eat Closer to Home
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