Red Curry Coconut Soup

 

Ingredients

1 tbsp coconut oil

1 bunch garlic scapes, minced (or 2-3 large cloves garlic, minced)

2 tbsp red curry paste

1 tbsp fresh grated ginger (or 1 tsp powdered)

1 stalk lemongrass, pounded (use the back of your knife) at the base to release flavour

2 cans full fat coconut milk, plus 2 cans water

1 brick (454g) firm or extra firm tofu (or your favourite protein)

1-2 zucchini, cut ¼ inch thick into quarters or eighths

1 bunch white turnips (greens removed, save for another use), cut ¼ inch thick into quarters or eighths

1 bok choy, washed and chopped

½ bunch cilantro, washed and chopped

1 tbsp fresh lime juice

½ tsp sea salt

Optional: Minced scallions, side dish of rice or noodles

 

Preparation

Preheat oven to 350 degrees F.

Cut tofu into 2 inch cubes and lay on a baking sheet. Drizzle with a bit of oil and sprinkle with sea salt and pepper. Bake in the oven for 30-40 minutes, depending on how chewy you like your tofu. It will rehydrate a bit after.

Heat 1 tbsp coconut oil on a low heat in a large pot and saute the scapes, curry paste, and grated ginger for about 10 minutes.

Add lemongrass and 2 cans coconut milk plus 2 can water then bring to a boil. Once boiling, reduce to simmer for 20 minutes.

Remove lemongrass stalk and discard.

Add sliced turnips, zucchini, and baked tofu for simmer for 5 minutes.

Turn off heat and add chopped bok choy, cilantro, and fresh lime juice.

Serve with rice or noodles.

Enjoy!