Thursday, March 8, 2012

Thai Curry Soup

This Soup is quick and easy to make. You can make it on the stove top or leave it in a crockpot for the day and enjoy it for dinner.

4 cups veggie broth or water and bouillon cube
1 tbl curry paste (I prefer red, add more if you like it spicy)
1 tbl fresh diced ginger
1 large carrot, diced
1/4 lb sliced baby bok choy (This is optional, i just happened to have some)
1/4 cup frozen corn
4 button mushrooms, sliced
8 shitake mushrooms, sliced
1 tomato, chopped
1/2 packaged firm tofu, cubed
1 lime
soy sauce and cilantro to taste

Place all ingredients in a pot except tofu, lemon, soy sauce, and cilantro. Bring to a boil. Add tofu and then lower heat to a simmer. Cook until veggies have desired texture, about 15 minutes. Add 1/4 of the lime to each bowl, soy sauce and cilantro. enjoy!

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