RED THAI COCONUT VEGETABLE SOUP

Name: RED THAI COCONUT VEGETABLE SOUP
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian, Thai
Ingredients: 2 tbsp avacado oil; 2 tsp minced ginger (fresh); 2 cloves minced garlic (fresh); 1.5 tbsp Thai Kitchen Red Curry Paste; 1/2 chopped red onion; 3 cups Broccoli Coleslaw with cabbage and carrots; 3 small baby bok choy chopped; 1/4 large red pepper chopped; 10-12 sliced mushrooms; 1/4 pkg firm tofu cut in cubed pieces; 1 (250ml) Campbells Vegetable Broth Concentrate; 2.5 cups water; 200ml Thai Kitchen Coconut Milk

19 steps

Prep:15minCook:15min

A full-bodied soup loaded with layers of flavour. Deliciously spicy with mild heat.

Updated at: Thu, 17 Aug 2023 01:06:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories183.6 kcal (9%)

Total Fat10 g (14%)

Carbs18.3 g (7%)

Sugars8.7 g (10%)

Protein6.8 g (14%)

Sodium1183.1 mg (59%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 Tbspavocado oil

2 tspginger

minced, fresh

2 clovesgarlic

minced, fresh

1 ½ TbspRed Curry Paste

0.5red onion

chopped

3 cupsBroccoli Coleslaw

with cabbage and carrots

0.25red pepper

0.25 pkgfirm tofu

cut in cubed pieces

1 x 250mlVegetable Broth Concentrate

2 ½ cupswater

200mlCoconut Milk

Instructions

Step 1

Save time by prepping and chopping all vegetables ahead of time

Step 2

Add 2 tbsp oil to heated stock pot

Step 3

Add ingredients to pot individually, stirring occasionally. Mix vegetables not allowing them to fry or caramelize. Everything before the liquid is added should be slike steamy stir-fried texture, still firm and vibrant, not soft and mushy.

Step 4

Add small bulb of ginger, peeled, crushed and minced

Step 5

Add two cloves of garlic peeled, smashed and minced

Step 6

Add half medium red onion, chopped

Step 7

Add half bag of broccoli coleslaw mix. If prefer smaller pieces then give it a few chops as desired. This saves on prep time and saves on money and waste if you are not wanting to buy each ingredient separately (broccoli, carrots, red cabbage, cauliflower)

Step 8

Add 1.5-2 tsps. of red curry paste. Stir with mixed ingredients

Step 9

Add 1/4 of large red pepper chopped into (nickel to quarter size pieces)

Step 10

Add 3-4 chopped baby bok choy bulbs depending on size

Step 11

Add 10-12 whole mushrooms depending on size, sliced to desired size

Step 12

Add one small 250ml container of concentrated vegetable broth and stir to combine all ingredients (if not concentrated then omit adding water and simply use regular vegetable broth)

Step 13

add 2 cups water to pot and stir (depending on taste) if want more or less water add up to 1 cup more

Step 14

Add salt & pepper as desired

Step 15

Cut two slices of firm tofu off the packaged block and cube to desired size (I like dice size for this recipe)

Step 16

Add 1/2 can of full coconut milk or light coconut milk (your preference) to the soup mixture and stir

Step 17

Simmer soup on medium heat for 10 - 15 minutes stirring gently and serve

Step 18

Garnish with coriander or parsley and serve

Step 19

Can serve as a soup, pour over a serving of cooked rice, substitute tofu for lean chicken or shrimp, add or substitute any of the vegetables etc. The choices are yours.