Curry Soup
Make this creamy Curry Soup with rice on a cold winter day, when time is short and a hot supper in a bowl sounds good to everyone at the table.
Ingredients
- 1 cup coconut milk (full fat)
- 3 cups vegetable broth
- 1 ginger (1-inch piece)
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- 1 tbsp cane sugar
- 1/2 tbsp green curry powder
- 1 medium carrot
- 1 cup corn
- 2 cups jasmine rice (cooked)
- 1/2 block firm tofu
- 1 pinch salt
Instructions
- In a pot, combine vegetable broth, coconut milk, ginger, lemon juice, soy sauce, curry powder, cane sugar and salt.
- Bring to a boil and cook for 10 minutes.
- Add chopped carrot, corn and tofu. Cook for additional 15 minutes.
- Remove the ginger before serving.
- Add cooked rice to each soup bowl. Ladle the soup into bowls.
Nutrition
Calories: 559kcalCarbohydrates: 92gProtein: 14gFat: 15gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 991mgPotassium: 384mgFiber: 3gSugar: 7gVitamin A: 3025IUVitamin C: 5mgCalcium: 106mgIron: 4mg
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