Thai Coconut Curry Soup

I make this whenever someone in the family is under the weather. The coconut milk is soothing, the spices clear your sinuses, and it just makes you feel better. It is like a hug in soup form.

Ingredients

• 1 can full-fat coconut milk
• 4 cups low-sodium vegetable broth
• 14 oz firm tofu, cubed
• 2 cups mixed vegetables
• 3 tbsp red curry paste
• 2 tbsp coconut aminos
• 1 tbsp fresh ginger, grated
• Fresh cilantro, lime wedges

Instructions

1. Build the base: Sauté curry paste and ginger in a little coconut milk for 2 minutes.
2. Add liquids: Pour in remaining coconut milk and broth. Bring to a simmer.
3. Cook: Add tofu and vegetables, simmer until vegetables are tender, about 10 minutes.
4. Serve: Stir in coconut aminos. Serve with cilantro and lime.

Tips

• Use full-fat coconut milk for creamiest results.
• Swap tofu for shrimp or chicken if preferred.
• Broth matters: Look for a low-sodium, low-fat broth free of “natural flavors” — we recommend Bonafide brand.