Coconut Red Curry With Tofu

Let's take your kitchen to Thailand.

Per serving: 264.36 calories, 7.67g protein, 21.82g fat, 13.77g carb, 2.02g dietary fiber, 11.95g saturated fat, 3.26g total sugar, 0.0g added sugar

Significant source for: Copper, Manganese, Selenium, Riboflavin, Pantothenic acid.

4 Servings

2 tablespoons olive oil

1 medium yellow onion, diced

2 jalapeño peppers, stemmed, seeded, finely diced

4 cloves garlic, minced

1 tablespoon grated fresh ginger

1 (8 oz) package cremini mushrooms, stemmed, quartered

2 cups chopped napa cabbage, separate leafy parts from stem parts

1/2 teaspoon salt

2 tablespoons Thai red curry paste

1 cup vegetable broth

1 cup canned coconut milk

1 block firm tofu, sliced

1 cup fresh basil leaves, chopped

Black pepper

1/2 lime, cut into wedges

In a 5.5-qt Dutch oven or a soup pot, heat up the oil over medium heat.

Add the onions to the pot; cook for 8 minutes or until the onions are lightly browned; stir occasionally.

Add the cremini mushrooms, napa cabbage stem parts, and salt; cook for 5 minutes or until the napa cabbage is tender. Add water if needed.

Stir in the Thai red curry paste and mix well.

Add the broth and canned coconut milk. Bring the Dutch oven to a boil over high heat.

Add the firm tofu and remaining napa cabbage leafy parts. Bring the pot to a boil again over high heat.

Lower the heat and allow it to simmer for 5 to 8 minutes or until the soup thickens.

Stir in the fresh Thai basil leaves. Adjust for salt and pepper. Serve with lime wedges and over steamed rice.