Red Thai Curry Soup with Tempeh and Ramen
Ingredients
- 1 teaspoon coconut or avocado oil
- 1 shallot (or onion), chopped
- 2-3 cups shiitake or brown mushrooms, sliced
- 3 garlic cloves, grated
- 2-inch piece fresh ginger, grated
- 2 teaspoons red Thai curry paste
- 1 tablespoon tomato paste
- 1 large head of broccoli, chopped
- 1 pack tempeh, cut into 1-inch squares
- 1 and 1/2 cups coconut milk
- 1/2 cup water
- 3-4 tablespoons organic tamari (or soy sauce)
- 2 packs millet and brown rice ramen noodles (140 g)
Toppings
- cilantro
- lime juice
- toasted cashews
- sesame seeds
Preparation
Heat the oil in a large pot over medium-low heat, add the chopped shallots or onions and mushrooms, and sauté for 5-7 minutes until they start to soften.
Add the garlic, ginger, and a small pinch of sea salt; if the pan is dry, add a splash of water, then mix in the red Thai curry paste and tomato paste, and stir to combine.
Add the broccoli stems, tempeh, coconut milk, and water, and bring to a gentle boil over medium-high heat; reduce the heat to medium-low and simmer for about 10 minutes until the sauce thickens slightly, adding the broccoli florets 2 minutes before removing from heat.
Cook the ramen noodles according to package instructions and add them to the soup; season to taste with tamari or soy sauce, and serve with fresh lime, cilantro, toasted cashews, and sesame seeds.