This Recipe Serves 4 and is about 320 calories per serving.
Coconut Curry Soup
What you need:
2 tablespoons olive oil
1 cup carrots, peeled and finely chopped
1/2 onion, chopped finely
1 red bell pepper, chopped finely – except for a few thinly sliced pieces for garnish
1 package extra firm cubed tofu
1 cup cooked rice
2 tablespoons red curry paste
1 tsp minced ginger
1 tablespoons brown sugar
13.5 oz can Asian coconut milk or cream (unsweetened)
2 cups chicken stock
Directions:
In a medium sauce pan, heat olive oil on medium heat and cook chopped onions, carrots, ginger, and red bell pepper for approximately 5 minutes. Add curry paste, brown sugar, tofu, and rice stirring and sauteing everything until curry paste is completely incorporated (approx. 2-3 minutes). Pour chicken broth and coconut milk into the pan and give it a good stir for a half minute. Reduce heat to medium and allow the soup to cook for 15-20 minutes. Serve with a spoonful of coconut milk added on top with a few matchstick carrots for garnish. Enjoy!
