1 Tbsp low-sodium soy sauce or Bragg's liquid aminos
1 Tbsp packed brown sugar
8 oz brown mushrooms, sliced
2 Thai chilies, pierced several times with a knife
1 stalk lemongrass, cut into 2 4-inch pieces
10-12 leaves Thai basil, torn
juice of 1 lime
14-oz block extra firm tofu, cut into small squares
1 head curly kale, torn into small pieces
lime wedges for serving
chopped cilantro for serving
Instructions
Heat coconut oil in a soup pot over medium heat. Add onions and carrots and saute about 5 minutes, until beginning to soften. Add garlic and ginger and saute another minute. Add curry paste and stir until it coats all vegetables.
Add the coconut milk, broth, quinoa, soy sauce, brown sugar, mushrooms, chilies, lemongrass, basil, and lime juice. If more liquid is necessary, add another cup of water or broth. Cover and bring to a simmer. Reduce heat and simmer about 15 minutes, until quinoa is cooked.
Stir in kale and tofu and simmer until heated through, about another minute. Remove from heat.
Serve with lime wedges and plenty of chopped cilantro. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/03/thai-red-curry-quinoa-soup/