Thai Veggie with Tofu Soup

Servings: 4

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Ingredients

• 4 oz. of mushrooms, cut in bite-size chunks
• 1 pinch of salt and ground black pepper to taste
• 4 oz. of cauliflower, chop into bite-sized chunks
• 4 oz. of broccoli, chop into bite-sized chunks
• 1 x 32 oz. pack of vegetable broth
• 1 x 14 oz. can of coconut milk
• 1 x 12 oz. pack of extra-firm tofu, diced in small cubes
• 1 tbsp. white sugar
• 2 tbsp. Thai red curry paste
• 1 tbsp. of vegetable oil
• 1 tbsp. grated ginger
• 1 tbsp. garlic, minced
• 1 medium onion, chopped

Instructions

1. Place a large pot over medium heat and heat the oil.

2. Add your onion, ginger, garlic, and curry paste.

3. Cook for 2 minutes while stirring continuously until the onion is soft.

4. Add the vegetable stock and coconut milk. Pour in the sugar and bring to a boil.

5. Add your tofu, mushrooms, broccoli, and cauliflower. Lower the heat and cover the pot.

6. Simmer, occasionally stirring for 5 to 8 minutes until vegetables are tender.

7. Taste and season with salt and pepper.

8. Serve hot.