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Ingredients40 m servings 385 cals
Original recipe yields 4 servings
- Heat oil in a large pot over medium heat. Add onion, curry paste, ginger, and garlic. Stir continuously until onion begins to soften, about 2 minutes. Pour in vegetable broth and coconut milk. Add sugar. Bring to a boil. Stir in tofu, broccoli, cauliflower, and mushrooms.
- Reduce heat and cover pot. Simmer soup, stirring occasionally, until vegetables are tender, 5 to 8 minutes. Season with salt and pepper.
- Cook's Notes:
- You can use yellow or green Thai curry paste too.
- Light coconut milk can be substituted for full fat.
- Honey can be used in place of sugar.
- Substitute chicken broth for the vegetable broth if you don't need your soup to be vegan or vegetarian.
Per Serving: 385 calories; 30 g fat; 21.4 g carbohydrates; 14 g protein; 0 mg cholesterol; 683 mg sodium. Full nutrition