Red Curry Soup

Winters in Minnesota are brutal. Soups and stews are my go to meals for the next 4 months. I was inspired by a recipe from Budget Bytes. Feel free to omit the fish sauce or make a vegan fish sauce. You can also try subbing in Worcestershire for the fish sauce as well.

I particularly like this Red Curry Soup – it has some heat and is loaded with veggies and protein.

I layered my soup with what I had on hand – basmati rice, spinach and tofu:

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The tofu was marinated in a mix of grated ginger, minced garlic, mirin, shoyu/tamari, curry paste and some maple syrup. Then I fried the tofu cubes in coconut oil.

My soup had a few different veggies. Here is the recipe I followed:

  • coconut oil
  • 3 small sweet peppers, diced
  • 1 small sweet potato, peeled, diced
  • 1/2 onion, diced
  • grated ginger
  • minced garlic
  • red curry paste, approximately 1 Tbls
  • 1 can coconut milk
  • 2 c vegetable broth
  • spinach
  • tofu
  1. Saute diced peppers, sweet potato, and onion for 5-7 minutes. Add the ginger, garlic and curry paste, cooking for another 1-3 minutes
  2. Once spices are fragrant, add the coconut milk and 2 cups of veggie broth. Cover and simmer until veggies are fork tender
  3. In a separate pan, fry the marinated tofu. If using spinach, saute in the same pan as the tofu
  4. Layer ingredients in a bowl and top with the soup

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