Curried coconut soup recipe

Ingredients
1 tbsp vegetable oil
1 yellow (or white) onion, chopped
1 bell pepper, chopped
3 garlic cloves, minced
1-inch fresh ginger, minced
1 tbsp curry powder
½ tsp turmeric powder
½ tsp cumin powder
400 ml (14 fl. oz.) canned coconut milk
½ cup crushed tomatoes
2 tbsp tomato paste
454 g extra firm plain tofu, chopped into 1-inch cubes
2 cups baby spinach
1 lime, zest and juice
½ cup fresh cilantro, chopped
Salt and pepper, to taste
Serve with cooked rice.

INGREDIENTS
3 cups sliced mixed mushrooms (8 ounces) (I used crimini and sh*take)
1 ¾ cups sliced mixed peppers (8 ounces) (I used shish*to, red, jalapeno)
1 cup diced sweet onion (4 ounces)
2 teaspoons chopped garlic , about 3 cloves
½ teaspoon sea salt , optional (curry paste has salt so if you’re low salt don’t add)
1 ¼ cups chickpeas , rinsed and drained (15 ounce can)
¼ cup chopped cilantro , measure packed (about ¾ of an ounce)
2-3 tablespoons red curry paste , adjust for your spice preference
2 ¼ cups light coconut milk (about 1 1/2 13.6 fluid ounce/403 ml cans)
2 ¼ cup veggie broth , low sodium (or use regular and adjust salt)
1 tablespoons fresh lime juice
4 cups Asian style greens mix , 5 ounce container (I used the Earthbound farm brand)
Salad hack:
4 cups Asian style greens mix , 5 ounce container (I used the Earthbound farm brand)
2 teaspoons rice vinegar (can use white wine if you want)
1-2 teaspoons sesame oil , adjust for personal preference (see note)
1 teaspoon lime juice
½ teaspoon crushed red pepper
¼ teaspoon sea salt

INGREDIENTS
1 tablespoon oil
1 onion, chopped
3 cloves garlic, smashed
1 k**b of ginger, peeled and grated
1–2 tablespoons red curry paste
1–2 tablespoons turmeric
1 teaspoon salt
2 tablespoons sugar
12 baby yukon potatoes
2 14-ounce cans coconut milk
3 cups vegetable broth
24 ounces extra firm tofu
anything you have for fresh veggie toppings! see notes

INGREDIENTS
2 teaspoons olive or coconut oil
½ a large white onion, cut into 1-inch strips
2 red bell peppers, cut into 1-inch strips
1 large carrot, cut into 1-inch strips
1 cup chopped broccoli*
4 cloves of garlic, minced
2 tablespoons of loosely-packed minced fresh ginger
2 tablespoons yellow curry powder*
2 teaspoons soy sauce or tamari
1 ½ cups of canned coconut milk
4 cups of vegetable broth
12 ounces of rice noodles, cooked according to the package**
2 cups of chopped spinach or whatever leafy green you like
1/3 cup chopped cilantro
2 tablespoons lime juice
1 tablespoon Sriracha-style hot sauce***
Toppings
cilantro, green onion, sliced peppers, lime wedges.

NGREDIENTS

10 shrimps
1 Tbsp coconut oil
1 square inch fresh ginger
2 cloves garlic
2 Tbsp red Thai curry
4 cups chicken or vegetable broth
400 ml canned coconut milk (light or full fat, both work, choose depending on how many calories you've had that day)
sea salt
Pepper
5.5 oz rice vermicelli VERY THIN rice noodles* (see note section) (160g)
1 large carrot
1 large red bell pepper
2 scallions
1 red Thai chili
1 lime
basil (optional but recommended)
coriander (optional but recommended)

Ingredients
Decrease Serving
8
Increase Serving
Adjust
Original recipe yields 8 servings
Ingredient Checklist
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

INGREDIENTS

3 tablespoons coconut or olive oil
1 large sweet Vidalia or yellow onion, diced small
1 to 1 1/2 cups shredded carrots
1 large red bell pepper, diced small
1 pound boneless skinless chicken breast, diced into bite-sized pieces
3 to 5 cloves garlic, finely minced or pressed
2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
2 teaspoons ground coriander
1/4 cup Thai red curry paste, or to taste (if you’re very sensitive to heat, add 1 tablespoon first and more later if desired)
2 large sweet potatoes, peeled and diced into 1/2-inch pieces
two 15-ounce cans coconut milk (I used lite; full-fat will deliver a richer/thicker result)
32 ounces low-sodium chicken broth

2 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
3 cups fresh spinach leaves (about 3 heaping handfuls)
1/4 cup fresh cilantro, finely minced
1 to 2 tablespoons lime juice

INGREDIENTS
2 teaspoons olive or coconut oil
½ a large white onion, cut into 1-inch strips
2 red bell peppers, cut into 1-inch strips
1 large carrot, cut into 1-inch strips
1 cup chopped broccoli*
4 cloves of garlic, minced
2 tablespoons of loosely-packed minced fresh ginger
2 tablespoons yellow curry powder*
2 teaspoons soy sauce or tamari
1 ½ cups of canned coconut milk
4 cups of vegetable broth
12 ounces of rice noodles, cooked according to the package**
2 cups of chopped spinach or whatever leafy green you like
1/3 cup chopped cilantro
2 tablespoons lime juice
1 tablespoon Sriracha-style hot sauce