Delectable Planet :: Tuscan Kale and Coconut Soup with Tofu Recipe

Ingredients

• 1 T almond or sesame oil
• 1 medium red onion, diced
• 3 broccoli stalks, thinly sliced
• 1 bunch Tuscan kale, stems removed and coarsely chopped
• 1/4 cup Thai green curry paste
• 3 cups water
• 2 vegetable bouillon cubes
• 2 cans (13.5-ounces each) coconut milk
• 8 oz firm tofu, cut in small cubes
• 1 bunch cilantro, coarsely chopped
• 1 T freshly squeezed lime juice