Coconut Curry Soup
Ingredients
The soup
-
1
tbsp
coconut oil
-
1
medium
white onion, finely chopped
-
1
medium
red pepper, finely chopped
-
3
cloves
garlic, finely chopped
-
1
cube
ginger (2 inch), grated or finely chopped
-
1
tbsp
curry powder
-
1
tsp
cumin
-
1
cup
butternut squash, cubed
-
3
tbsp
red curry paste
-
½
tsp
chili flakes
-
1
can
coconut milk
-
4-6
cups
boiling water
-
2
tsp
veggie stock paste
-
2
tbsp
nutritional yeast
-
1
tbsp
coconut aminos
-
1
cup
cubed tofu (optional)
-
45
g
uncooked vermicelli rice noodles
Garnishes
-
to taste
fresh cilantro
-
to taste
lime
-
to taste
jalapeños
-
to taste
red onion
Instructions
- Heat coconut oil in a large soup pot for 20-30 seconds on medium-low heat.
- Add the chopped onion and sweat for about 5 minutes, stirring often.
- Add the chopped peppers and cook for 1-2 minutes.
- Stir in garlic, ginger, curry powder, and cumin, cooking for 3-5 minutes.
- Add butternut squash, cover, and cook on low for 5 minutes until tender.
- Remove the lid, increase heat to high, and add red curry paste, seasoning, chili flakes, coconut milk, water, veggie stock paste, nutritional yeast, coconut aminos, and tofu.
- Stir to combine and bring to a boil.
- Once boiling, add the noodles and reduce heat, cooking according to package instructions.
- Serve hot with garnishes of fresh cilantro, lime, jalapeños, and red onion.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
0mg
You might also like