A quick, affordable twist on traditional red curry soup.
CourseMain Dish, Soup
CuisineCo-op Basics, Vegan
1cupbulk long grain brown rice
1packageextra firm tofu, sliced
1/2jarred curry paste
1mediumlime, zest and quartered
1Tbspbulk ginger root powder
2tspbulk vegetable broth powder
1 1/2 tspbulk garlic granules
3wholegreen onions, sliced
10 sprigsfresh cilantro, chopped
1Tbsplow sodium soy sauce or tamari
1pinchred pepper flakes, optional
Bring a medium pot of salted water to 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 powders, 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 eastsidetable.org and adapted by Kim Werst of eatclosertohome.com