Thai Coconut Curry Vegetable Soup with Baked Tofu | Vegan Nook

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced thinly
• 2 - 3 cloves garlic, minced
• 1 quart (32 ounces) coconut milk beverage
• 1 cup water
• 2 medium carrots, small dice
• 2 cups shredded Napa or green cabbage
• 2 tablespoons chopped fresh lemongrass
• 1 teaspoon fresh ginger, minced
• 1 - 2 tablespoons red curry paste
• 1 cup frozen baby peas
• 1 cup baked tofu, diced small
• 1/8 teaspoon red pepper flakes
• 1 teaspoon soy sauce or tamari