Name: Thai Coconut Red Curry Soup with Tofu, Mixed Veggies & Cilantro
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (510 g) bags broccoli florets; 2129 ml chicken or vegetable broth; 1 small bunch cilantro; 1 ½ (398 ml) cans coconut milk; 3 (340 g) pkgs extra firm tofu; 90 ml Thai curry paste, red; 3 yellow bell peppers; 3 medium zucchini squash; brown sugar; rice vinegar; salt; toasted sesame oil

Thai Coconut Red Curry Soup with Tofu, Mixed Veggies & CilantroThai Coconut Red Curry Soup with Tofu, Mixed Veggies & Cilantro — a 35-minute lunch recipe with 12 ingredients, serving 6.Ingredients

1 ½ (510 g) bags broccoli florets

2129 ml chicken or vegetable broth

1 small bunch cilantro

1 ½ (398 ml) cans coconut milk

3 (340 g) pkgs extra firm tofu

90 ml Thai curry paste, red

3 yellow bell peppers

3 medium zucchini squash

brown sugar

rice vinegar

salt

toasted sesame oil

Instructions

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Wash and dry the fresh produce.

Trim, seed, and roughly chop bell peppers. Place in a large bowl.

Halve zucchini lengthwise, then slice crosswise into thin half-moons. Add to the bowl with the bell pepper along with the broccoli.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add curry paste and veggies; cook, stirring frequently, until veggies start to soften, 4-5 minutes.

Add broth, coconut milk, sugar, and salt to the pot. Stir to combine the soup and bring to a simmer over medium-high heat.

While the soup is heating, medium dice tofu.

Once the soup is simmering, add tofu and reduce heat to medium-low. Cook, stirring occasionally, until veggies are fork-tender and tofu is warmed through, 5-6 minutes.

Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves.

When the soup is done, remove from heat. Add cilantro and vinegar, then stir to combine.

To serve, divide soup between bowls and enjoy!

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