Everything you have Thai Coconut Soup
Active time: 15min Total time: 45min Servings: 4 Recipe from: Food Matters
Why?
Image courtesy of Food Matters
Gluten and Dairy Free
Great for autoimmune issues
Anti-inflammatory
Good source of vegetable protein
Good for digestion
Support healthy skin and immunity
Ingredients:
1 tablespoon coconut oil
1 onion, chopped
3 cloves, garlic crushed
1 knob of ginger, peeled and grated
2 tablespoons red curry paste
2 tablespoons ground turmeric
1 teaspoon sea salt
2 tablespoons coconut sugar
1/2 sweet potato, or any pumpkin variety that you may have)
800 ml coconut milk (2 cans)
750 ml vegetable broth, or stock
100 g organic tofu, or Tempeh chopped into cubes
1 handful vegetables
1 tablespoon coriander/cilantro
How to prepare
Heat 1/2 tbsp coconut oil in a large saucepan or frypan over medium heat.
Add the onion, garlic, and ginger, and stir-fry for a few minutes until fragrant. Add the curry paste, turmeric, salt, and sugar.
Stir fry for another few minutes. Add the pumpkin, coconut milk, and broth. Simmer until the pumpkin is cooked through.
Allow to cool slightly, then transfer to a blender and puree until smooth and silky.
Add more water or coconut milk if you want a thinner soup.
In a saucepan heat 1/2 tbsp coconut oil and add the tofu, stir-frying until light golden brown and crispy.
Cook up any of your chosen vegetables (broccoli, Bok Choy, beans, carrots, cauliflower) as you wish or keep them raw as in the picture.
Serve up your soup, topped with any of your favourite veggies that you have on hand and some crispy tofu!
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