One Pot Coconut Curry Soup | Recipe from Food By Maria

Food By Maria

Name: One Pot Coconut Curry Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: Hollywood Beauty Coconut Oil; Organic White Onion; Organic Red Pepper; Elephant Garlic; Christopher Ranch Organic Chopped Ginger; Morton & Bassett Spices Curry, Organic; Morton & Bassett Spices Cumin, Organic, Ground; Organic Butternut Squash; McCormick Gourmet™ Organic Red Curry Powder; Morton Iodized Salt, 26 Ounce; Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz; O Organics Coconut Milk, Organic, Light; Talking Rain AQA Water, 9.5 pH; Kitchen Basics Unsalted Vegetable Stock; Bragg Nutritional Yeast; O Organics Seasoning Sauce, Organic, Coconut Aminos, All Purpose; C&H Premium Pure Cane Light Brown Sugar; House Foods Tofu, Shirataki, Spaghetti; Knorr Rice Sides Creamy Chicken Long Grain Rice And Vermicelli Pasta Blend; Organic Cilantro

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One Pot Coconut Curry Soup

Serves 410 mins prep35 mins cook

This vibrant plant-based and one pot coconut curry soup comes together so easily and just like the street vendors in Thailand, all you need is one pot!

2 servings

What you need

½ tbsp coconut oil

½ white onion

½ red pepper

1 ½ clove garlic

½ fresh ginger

½ tbsp curry powder

½ tsp cumin

½ cup butternut squash

1 ½ tbsp red curry paste

½ salt

¼ tsp chili flakes

½ coconut milk

3 cup water

1 tsp vegetable stock

1 tbsp nutritional yeast

½ tbsp coconut aminos

½ tbsp brown sugar

½ cup firm tofu

1 oz cooked rice noodles

½ fresh cilantro

Instructionskeyboard_arrow_up


0 Into a large soup pot add your coconut oil and heat for 20-30 seconds on medium-low heat before adding your white onion.  Sweat this out for around 5 minutes.  Stir often to avoid burning.
1 Now add your peppers and cook for 1-2 minutes before adding your garlic, ginger, curry and cumin.  I let this cook for 3-5 minutes.  The longer you let them cook, the more fragrant the soup.  Now add your butternut squash, turn heat to low and pop the lid on for 5 minutes or until the squash is tender.
2 Remove lid, increase heat to high and add your red curry paste, desired seasoning to taste, chilli flakes, coconut milk, water, veggie stock paste, nutritional yeast, coconut aminos, brown sugar and tofu. Stir till everything is well combined and then bring mixture to a boil.
3 Once bubbling add your noodles and reduce heat.  Cook your noodles as per package instructions.
4 Serve this soup hot with fresh cilantro, lime, jalapeños and red onion!
5 Enjoy!!

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