Nutrition balance score
Unbalanced
Glycemic Index
31
Low
Glycemic Load
3
Low
Nutrition per serving
Calories186.1 kcal (9%)
Total Fat15.6 g (22%)
Carbs8.1 g (3%)
Sugars1.8 g (2%)
Protein6.2 g (12%)
Sodium151.6 mg (8%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
1white onion
small, sliced or diced
2 inchesgalangal
to taste, or ginger, grated
3thai chilies
to taste, minced
2 tablespoonlemongrass paste
2 teaspoonThai red curry paste
to taste
1 poundshiitake mushrooms
chopped
4 cupslow sodium vegetable broth
2cans coconut milk
1 x 16 ozextra firm tofu
blocks, cut in 1/2” dice
2juice of limes
green onions
cilantro
to garnish
kaffir lime leaves
if you can find them
3cloves garlic
Instructions
Step 1
Prep: When making a soup, I like to pre-chop all my vegetables for less stress during cooking time, but that’s just a tip.
Step 2
Saute aromatics: Add the white onion, grated ginger, minced garlic, fresh lemongrass if you have it, and minced Thai chilies to a large nonstick pot. If you cook with oil you could certainly use that. I just add a little water from a small cup any time something starts to stick. Saute over medium high heat, stirring constantly, for 1-2 minutes until fragrant. Add the Thai red curry paste and, if you couldn’t find fresh lemongrass, the lemongrass paste. Stir constantly for another 1-2 minutes.
Step 3
Add mushrooms and bell pepper: Now add the chopped mushrooms and red bell pepper, and saute for 5 minutes, stirring frequently and adding a splash of water when needed.
Step 4
Add broth: Add the vegan chicken broth or vegetable broth and coconut milk, turn the heat down to medium, and bring to a high simmer. Add the cubed tofu and let cook for about 6-8 minutes.
Step 5
Large stock pot
Notes
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