Red Thai Curry Soup with Tempeh & Brown Rice Ramen Noodles
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)
- directions
Preparation
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 soften
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 combine
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 heat
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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