Thai Coconut Curry Soup

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Thai Coconut Curry Soup

DAIRY-FREE, VEGAN, GLUTEN-FREE (OPTIONAL), MEAL PREP


Serving: 6-8 bowls

Prep Time: 15 minutes

Cook Time: 40 minutes


Ingredients:

6 cups of water

3 bouillon cubes

1/4 cup of cilantro leaves

1 can of coconut milk 

2 tbsp of red curry paste

1 tbsp of umami seasoning

1/2 tbsp of yellow curry powder

1 tbsp of garlic powder

1 tsp of ginger

1.5 tbsp of lemon juice

1 block of tofu, cubed

2 cups of baby kale

4 ounces of gluten-free pad Thai noodles

Toppings (optional)

Green onion

Microgreens

Red pepper flakes


Instructions:

  1. Add water, bouillon, and cilantro leaves to a large pot. Bring to a boil.

  2. After 10 minutes, use a strainer to remove cilantro leaves.

  3. Stir in remaining ingredients until well-combined.

  4. Lower temperature to low-medium, and cover with a lid. Cook for 30 minutes.

  5. Add pasta to the soup, recover with lid, and cook according to package directions

  6. Add toppings. Serve hot or save for later.