Thai Green Curry Coconut Soup - alive magazine

Name: Thai Green Curry Coconut Soup - alive magazine
Ingredients: 2 Tbsp (30 mL) Thai green curry paste; 13 1/2 oz (380 g) can light or full-fat coconut milk; 1 Tbsp (15 mL) coconut oil; 2 cups (500 mL) sliced crimini mushrooms or stemmed and sliced shiitake mushrooms; 1 carrot, diced; 1 head broccoli, cut into small florets, stalks reserved for another use; 12 oz (350 g) pkg extra-firm tofu, pressed (see sidebar on page 56 for how-to), cut into matchsticks or cubes; 1 lime, quartered

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This soup is sublimely spicy, floral, and balanced all at once. Hot boiling water is added right before serving, turning this into an “instant” soup option that…

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Ingredients

2 Tbsp (30 mL) Thai green curry paste
13 1/2 oz (380 g) can light or full-fat coconut milk
1 Tbsp (15 mL) coconut oil
2 cups (500 mL) sliced crimini mushrooms or stemmed and sliced shiitake mushrooms
1 carrot, diced
1 head broccoli, cut into small florets, stalks reserved for another use
12 oz (350 g) pkg extra-firm tofu, pressed (see sidebar on page 56 for how-to), cut into matchsticks or cubes
1 lime, quartered