Thai Red Curry Soup
- 6 c. vegetable broth
- 1-inch ginger, peeled and cut into slices
- 8 oz. white mushrooms, sliced
- 14 oz. firm tofu, cut into bite-sized cubes
- 1-13.5 oz. can lite coconut milk
- 3 tbsp. red curry paste
- 2-3 tsp. brown sugar (optional)
- sliced green onions, cilantro & basil leaves, and lime wedges for serving
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Ginger, slices (1 inch)
- Green onions (1)
- Mushrooms, white (8 oz.)
- Canned Goods
- Coconut milk, lite (1 13.5 oz. can)
Vegetable broth (6 c.)
- Cooking & Baking
- Brown sugar (2 tsp.)
- Pasta & Grains
- Red curry paste (3 tbsp.)
- Refrigerated
- Tofu, firm (14 oz.)
Preparation
Read recipe preparation on ohmyveggies.com
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Published January 7, 2013 (1 month ago).
98 people saved this recipe.
