Vegan Thai Coconut Curry Soup

I looovee soups like this, so many goodies and vermicelli noodles...don't get me started. Soup is exactly what you need when the temperature is below zero and the hearty ingredients will help to keep you healthy.

Vegan Thai Coconut Curry Soup

adapted from Elizabeth's Little Vegan Kitchen

Ingredients

1 package firm tofu, pressed for 1-2 hours then chopped into bite-size pieces

2 tbsp oil

salt and pepper, to taste

1 tbsp minced ginger

1 onion, chopped

1 small head of broccoli, chopped

2 carrots, shredded

1/2 cup mushrooms. sliced

2 tbsp red curry paste

1 can coconut milk

2 tbsp soy sauce

3 tbsp sugar 

cooked vermicelli noodles (however much you'd like)

cilantro and lime to garnish

Directions

Add tofu to a bowl. Toss in 1 tsp of oil. Sprinkle with salt and pepper.

Heat a non-stick skillet on medium, add tofu and cook until golden and crispy on all sides.

Heat remaining oil in a large pot over medium heat. Add onion and cook until translucent, about 4 minutes. 

Add ginger and cook until fragrant, around 2 minutes.

Toss in the broccoli, mushrooms, and carrots. Cook until tender, 7-8 minutes.

 Add curry paste and cook for 2 minutes.

Pour in the coconut milk, soy sauce, and sugar. Stir well so everything is evenly dispersed.

Throw in the vermicelli noodles, stir again.

Garnish each bowl with some cilantro and a lime wedge.