Red Thai Curry Soup with mushrooms, tempeh and brown rice ramen noodles

Red Thai Curry Soup with mushrooms, tempeh and brown rice ramen noodles

by @nutriholistđź’›
Recipe:
Serves 4â €
Ingredients
1 teaspoon coconut or avocado oilâ €
1 shallot (or onion), choppedâ €
2-3 cups shiitake or brown mushrooms, slicedâ €
3 garlic cloves, gratedâ €
2-inch piece fresh ginger, gratedâ €
2 teaspoons red Thai curry pasteâ €
1 tablespoon tomato pasteâ €
1 large head of broccoli, choppedâ €
1 pack tempeh, cut into 1-inch squaresâ €
1 and 1/2 cups coconut milkâ €
1/2 cup waterâ €
3-4 tablespoons organic tamari (or soy sauce)â €
2 packs millet & brown rice ramen noodles (140 g)â €
Toppings (optional): cilantro, lime juice, toasted cashews, sesame seedsâ €
â €
Directionsâ €
Heat oil in a large pot over medium-low. Add chopped shallots (or onions) and mushrooms and saute for about 5-7 minutes until they start to softenâ €
Add garlic, ginger, and a small pinch of sea salt, with a splash of water if the pan is dry. Mix in the red Thai curry paste and tomato paste and stir to combineâ €
Add the broccoli stems, tempeh, coconut milk, and water, and bring to a gentle boil over medium-high. Then reduce heat to medium-low and let it simmer for about 10 minutes until the sauce thickens a bit. Add the broccoli florets 2 minutes before removing the pan from heatâ €
Cook ramen noodles according to package instructions and add to the soup. Season to taste with tamari (or soy sauce) and serve with fresh lime, cilantro, toasted cashews, and sesame seeds. Enjoy!

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