Red Curry Coconut Soup

(Serves 2)

Ingredients:

• 1 block of tofu, shredded

• Seasonings for tofu: salt, pepper, onion powder, garlic powder

• ½ cup of rice

• 2 tbsp neutral oil (divided)

• 1 shallot, diced

• ½ pack of mushrooms, chopped

• 2 carrots, chopped

• 6 garlic cloves, minced

• 2 tsp ginger, grated

• 1 tbsp lemon zest

• 2 tbsp miso paste

• 4 tbsp red curry paste

• 5 cups vegetable stock

• 1 can coconut milk

• 1 tbsp hoisin sauce

• Cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)

• Large handful of cilantro, chopped (plus extra for serving)

• Juice of 1 lime

Instructions:

1. Prepare the Tofu:

   • In a bowl, season the shredded tofu with salt, pepper, garlic powder, and onion powder. In a large pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add the seasoned tofu and sauté for about 4-5 minutes until lightly browned. Once cooked, set aside.

2. Cook the Rice:

   • While the tofu is cooking, prepare the rice according to package instructions in a separate pot. Once cooked, fluff and set aside.

3. Sauté the Aromatics:

   • In the same pot used for the tofu, add the remaining 1 tablespoon of oil over medium heat. Add the diced shallot and sauté for a few minutes until softened.

   • Next, add the chopped mushrooms and carrots. Sauté for an additional 3-4 minutes until the vegetables begin to soften.

4. Add Flavor Base:

   • Create a space in the center of the pot and add the minced garlic, grated ginger, lemon zest, miso paste, and red curry paste. Stir well, cooking for 2-3 minutes until fragrant.

5. Simmer the Soup:

   • Pour in the vegetable stock, coconut milk, and hoisin sauce. Stir to combine all ingredients. Bring the soup to a boil, then reduce the heat to a simmer. Cover and let cook for about 10-15 minutes to allow the flavors to meld.

6. Thicken the Soup:

   • Add the cornstarch slurry to the pot and stir well until the soup thickens slightly.

7. Finish with Tofu and Rice:

   • Add the cooked tofu back into the pot along with the prepared rice. Stir gently to combine and let everything heat through for an additional 2-3 minutes.

8. Garnish and Serve:

   • Remove the soup from heat and stir in a large handful of chopped cilantro and the juice of one lime.

   • Serve hot, garnished with extra cilantro if desired. Enjoy your delicious, creamy Tofu and Vegetable Curry Soup!