Name: Easy Thai Red Curry Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 Tbsp coconut oil; 1 Tbp finely grated fresh ginger; 2 cloves garlic, minced; 2 cans* (14-ounce/400 mL each) of organic, full fat coconut milk; 2-3 Tbsp of Thai Kitchen Red Curry paste; 1/2 bunch of cilantro (stems and leaves), washed and coarsely chopped; 2 stalks of lemongrass, halved lengthwise, woody leaves removed; 1 cup water; 2 Tbsp gluten-free tamari; the zest and juice of 2 limes; 1 7-ounce block of organic tofu or 2 chicken breasts, thinly sliced; 1 red bell pepper, sliced into thin 2-inch long strips; 3 carrots, peeled and sliced on the diagonal into ¼-inch wide rounds; 1 head of broccoli, coarsely chopped into florets (about 1 1/2 cups); 4-5 kale leaves, removed from stem and cut in thin strips; 3 green onions, thinly sliced; Red chili paste or hot sauce to taste if you want more heat; Garnish: chopped fresh cilantro leaves and crushed cashews; Option: 1 cup brown basmati rice, cooked as instructed on package, or an 8 ounce package rice noodles, cooked as directed on package

Description

A simple thai red curry that uses and abundance of vegetables, can be made as a soup or just a regular curry and you can opt to make it vegan or add your favourite protein.

Ingredients

Scale

1 Tbsp coconut oil
1 Tbp finely grated fresh ginger
2 cloves garlic, minced
2 cans* (14-ounce/400 mL each) of organic, full fat coconut milk
2–3 Tbsp of Thai Kitchen Red Curry paste
1/2 bunch of cilantro (stems and leaves), washed and coarsely chopped
2 stalks of lemongrass, halved lengthwise, woody leaves removed
1 cup water
2 Tbsp gluten-free tamari
the zest and juice of 2 limes
1 7-ounce block of organic tofu or 2 chicken breasts, thinly sliced
1 red bell pepper, sliced into thin 2-inch long strips
3 carrots, peeled and sliced on the diagonal into ¼-inch wide rounds
1 head of broccoli, coarsely chopped into florets (about 1 1/2 cups)
4–5 kale leaves, removed from stem and cut in thin strips
3 green onions, thinly sliced
Red chili paste or hot sauce to taste if you want more heat
Garnish: chopped fresh cilantro leaves and crushed cashews
Option: 1 cup brown basmati rice, cooked as instructed on package, or an 8 ounce package rice noodles, cooked as directed on package

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Instructions

In a large pot, heat the oil and add ginger and garlic. Cook until aromatic, about 5 minutes.
Open one can of coconut milk and scoop out the cream from the top of the can and add to pan. Stir in the curry paste until full mixed.
Add what’s left in your first tin of coconut milk (and add the second one if you’re making the soup option), cilantro, lemongrass, tamari and one cup of water. Let that simmer.
If using chicken, cook it in a separate pan just until it’s no longer pink on the outside.
Add chicken or tofu to the pot along with lime juice, zest, red pepper, carrots, broccoli, kale and green onion. Cover and let simmer for 20 minutes.
Taste and add chilli paste for desired heat.
Serve over brown basmati rice or noodles and garnish with fresh cilantro and chopped cashews.

Notes

* Use only one can of coconut milk if you do not want it to be a soup.

Prep Time: 10 mins
Cook Time: 35 mins
Category: Entree