Spicy Thai Coconut Soup

Name: Spicy Thai Coconut Soup
Prep time: PT0H-72M
Cook time: 30 min
Total time: PT0H-42M
Ingredients: 4 cups vegetable broth; 2 cans light coconut milk, canned; ¼ cup tamari or soy sauce; 2 tablespoons red curry paste; 2 tablespoons maple syrup; ½ pound of firm tofu, cut into 1/2-inch cubes; 1 (4-ounce) package of shiitake mushrooms, stems removed and thinly sliced; 1 red bell pepper, seeded and thinly sliced; 3 scallions, trimmed and thinly sliced; 2 inch piece of fresh ginger, peeled and grated, about 1 1/2 tablespoons; Zest from 2 limes; Juice from 2 limes, about 1/4 cup; 1 large ripe avocado, cubed; Fresh cilantro, chopped for garnish

An important aspect of Thai food is the attention to texture, color, taste and the use of ingredients with medicinal benefits. This Spicy Thai Coconut Soup is a delicious example of how all of these elements come together in one beautiful, delicious dish.

4 cups vegetable broth

2 cans light coconut milk, canned

¼ cup tamari or soy sauce

2 tablespoons red curry pasteuse 1 tablespoon for less heat

2 tablespoons maple syrup

½ pound of firm tofu, cut into 1/2-inch cubes

1 (4-ounce) package of shiitake mushrooms, stems removed and thinly sliced

1 red bell pepper, seeded and thinly sliced

3 scallions, trimmed and thinly sliced

2 inch piece of fresh ginger, peeled and grated, about 1 1/2 tablespoons

Zest from 2 limes

Juice from 2 limes, about 1/4 cup

1 large ripe avocado, cubed

Fresh cilantro, chopped for garnish

Place a large pot over medium heat and add vegetable broth, coconut milk, tamari, red curry paste, and maple syrup. Taste broth and adjust by adding more curry paste, syrup, or tamari.

Add tofu, mushrooms, pepper, kale, and scallions. Simmer for 30 minutes or until the peppers and mushrooms are soft but not mushy. Add ginger, lime juice, and lime zest after removing from the heat.

Ladle soup into bowls. Garnish with avocado and cilantro.