Thai Coconut Curry Soup Recipe | Veggie Fest

Ingredients

• 2 tablespoons coconut or olive oil
• 1 large onion, diced
• 5 cloves garlic, finely grated
• 3 tablespoons minced ginger
• 1 tablespoon gluten-free tamari
• 2 ½ tablespoons red Thai curry paste
• 1 teaspoon chili garlic sauce, say or to taste.
• 2 (14-ounce) cans coconut milk
• 4 cups vegetable stock
• 1 ½ limes, juiced
• 1 cup sliced carrots
• 2 ½ cups chopped zucchini
• 8 ounces sliced mushrooms
• 1 cup julienned (matchstick cut) red bell pepper
• 1 cup diced green onion
• 1 ½ cups mung bean sprouts
• 14 ounces extra firm tofu, cubed
• ½ teaspoon maple syrup or agave nectar (optional)
• 1 cup chopped cilantro
• ¼ cup minced basil