Spicy Tofu and Coconut Curry Soup

Deliciously spicy and good! You can serve this with noodles to make noodle bowls.

• Ready In: 20 mins
• Serves: 5

Ingredients

• 2  tablespoons  oil
• 3  garlic cloves, chopped
• 1⁄4 cup red curry paste (e.g., World Foods thai red curry paste)
• 1  tablespoon brown sugar
• 1 (13 1/2ounce) can coconut milk
• 2 1⁄2 cups  vegan broth (e.g. Better Than Bullion chicken substitute)
• 1⁄4 cup fresh lime juice
• 1  cup mushroom
• 1⁄2 red onion, chopped
• 1⁄4 cup  thinly sliced fresh ginger
• 2  tablespoons  Braggs liquid aminos
• 2  cups  thinly sliced carrots
• 1 (14 ounce) package  water packed soft tofu, cubed
• 3⁄4 cup fresh cilantro
• 1⁄2 large  jalapeno, diced

Directions

1. In stock pot.
2. Saute garlic and onion.
3. When onion is tender add: mushrooms, carrots, jalapeno.
4. Saute further until mushrooms were soft.
5. Add remaining ingredients except cilantro.
6. Cook until carrots were softened.
7. Add cilantro.