A very flavorful and hearty soup that will go with any grains and it takes a little over an hour to make however it is worth it.

  • 2 13.5 Fl. oz Coconut Milk
  • 3 Cups Roasted Tofu
  • 3 Cups Mushroom
  • 1 Tablespoons Chives
  • 1 Tablespoons Smoked Paprika
  • 2 Tablespoons Thai Kitchen Red Curry Paste
  • ½ Tablespoons Chopped Onions
  • ½ Cup Roughly Chopped Garlic
  • 1 Cup Ginger Powder
  • 11/2 Tablespoons Roasted Sesame seed oil
  • 1 Tablespoon Agave
  • Salt to taste
  1. Cut Organic Tofu into cubes and roast until it turns brown
  2. Wisk together Sesame seed oil and Maple Syrup
  3. Add Sesame and Grade A Maple syrup to Roasted Tofu and mix
  4. Blend onion, garlic, and ginger until they become liquid
  5. Add onion liquid to a pot over medium heat and saute for 5 minutes
  6. Stir every 2 minutes
  7. Add rinsed mushroom to the cooking pot, stirring every 2 minutes for 5 minutes
  8. Add two cans of Coconut milk, 2-3 cups of water and stir, and 2 tbsp Red Curry Paste and stir
  9. Adjust heat to between medium and low temperature
  10. Stir every five munites for 30-40 munites
  11. Add salt to taste; once the soup has reduced by a cup or two cups
  12. Sprinkle with Chives


ThaiCurry Sout



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