Thai Red Curry Vegetable & Tofu Soup

It’s a bit of a long-standing joke that if I want to give Los Angeles some rain, all I have to do is ask one of my Canadian family members to visit. So, it’s no surprise that it rained yesterday afternoon, just a few hours after Dad’s plane landed at LAX.

We’re not complaining though. LA needs some rain. 

After I closed up work for the day, we went for a walk in the rain and then headed out to a movie where I impressively stayed awake past my 9:30pm bedtime.

Even though the skies are anticipated to stay blue today, here’s a warming recipe that competes with tomato soup and grilled cheese for my attention on a rainy, cozy kind of day.

Thai Red Curry Vegetable & Tofu Soup

This flavorful, simple, plant-based soup will warm you from the inside out! 

Ingredients:

1 tablespoon extra virgin olive oil

½ of a small onion, chopped

2 cups low sodium veggie broth

2 cups water

1 14-ounce can coconut milk*

3 tablespoons Thai red curry paste

1 tablespoon freshly grated ginger

7 ounces firm tofu, drained and cubed

~10 shitake mushrooms, sliced

3 cups shredded green cabbage

2 ½ cups cooked brown rice

½ of a lime, juiced

*You can also substitute the coconut milk, Thai red curry paste, and ginger for about ¾ cup-1 cup Thai red curry sauce.

Instructions:

1.     Heat olive oil in large pot over medium-high heat. Add onion and sauté until golden brown. 

2.     Add the veggie broth, water, coconut milk, curry paste, and ginger. Whisk together until smooth.

3.     Add the tofu, mushrooms, cabbage, brown rice, and lime juice; reduce to simmer for about 15-20 minutes.

Enjoy, preferably with those you love!