Thai Curry Vegetable Soup

If anyone can master an oil Free and DELICIOUS recipe, it’s Ms. Kylie Buckner.

Get your mitts on this recipe and savor the flavor. It’s sure to please the taste buds of whole family while boosting their immune systems, too!

Prep Time15 minutes

Cook Time 30 minutes

Makes 6 servings

DROOLING? We know the feeling.

Equipment

• Dutch oven or large soup pot

Ingredients

• 1 yellow onion, finely chopped

• 1 red bell pepper, thinly sliced

• 1 cup carrot, finely chopped

• 5 oz. shiitake mushrooms, sliced 

• 2-3 oz Brown Beech mushrooms

• 1 tsp. kosher salt, divided (or more to taste)

• 2 Tbsp. minced fresh ginger

• 1 Tbsp. minced fresh garlic

• 1 Tbsp. lemongrass paste*

• 1 Tbsp. curry powder

• 1 tsp. ground coriander

• 1 tsp. ground turmeric

• 6 cups vegetable broth 

• 1 (13.5-oz.) can regular or lite coconut milk**

• 2 heads baby bok choy, stemmed and quartered (or 2 to 3 cups chopped broccoli florets)

• 1 (14-oz.) block firm tofu, drained, pressed, and cut into small cubes

• 1/4 cup fresh chopped basil leaves, plus more for garnish

• 1 to 2 Tbsp. fresh lime juice

• Optional for serving: cooked Jasmine or brown rice

Instructions

1. Water/broth sauté: Heat 2-3 TBSP of water or vegetable broth  in a large stockpot or Dutch oven over medium heat. Add onion, bell pepper, and carrot; cook 6 to 7 minutes, until veggies start to soften. Stir vegetables frequently and if it seems to dry, add small amounts of water or broth to prevent sticking.

2. Add mushrooms, cook 5 more minutes, stirring occasionally, until golden. Season veggies with 1/2 tsp. salt.

3. Stir in ginger, garlic, lemongrass paste, curry powder, coriander, and turmeric; cook 2 minutes, until aromatic.

4. Add broth and coconut milk,, stirring to break up any browned bits at the bottom of pan. Add bok choy, tofu, and remaining 1/2 tsp. salt. Gently simmer soup, uncovered, for 15 minutes to 20 minutes, until slightly reduced.

5. Remove from heat and stir in fresh basil and lime juice, and adjust seasonings as needed. Ladle into bowls and add a scoop of rice, if desired.

Notes

*Look for lemongrass paste in a tube refrigerated in the produce section by the fresh herbs, or in a jar in the international aisle of most grocery stores.

**Substitute Coconut milk with another plant milk and add 1 tsp of coconut extract for a low fat option!

• Refrigerate leftovers for up to 4 days. Rewarm soup in the microwave or on the stovetop.