Thai Red Curry Quinoa Soup
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 4-6 servings
Ingredients
  • 1 Tbsp coconut oil
  • 1 yellow onion, chopped
  • 2 carrots, peeled and sliced into coins
  • 3 cloves garlic, minced
  • 1 Tbsp minced fresh ginger
  • 3 Tbsp red curry paste (paste, not sauce!)
  • 14-oz can light coconut milk
  • 4 cups vegetable broth
  • 1/2 cup dry quinoa
  • 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
  1. 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.
  2. 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.
  3. Stir in kale and tofu and simmer until heated through, about another minute. Remove from heat.
  4. 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/