Coconut Curry Soup
This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Ingredients
- 1 15 oz. can coconut milk
- 1 cup brown rice cooked
- - or bean thread noodles
- 3 garlic cloves
- 1 medium yellow onion
- 4 green onions
- 4 carrots
- 8-10 mushrooms
- 1 stalk broccoli
- 2 Tbsp oil
- 3 Tbsp fresh ginger
- 2 Tbsp Miso
- 1 habañero optional
- 2-3 tsp Buddha Shake Curry Mix™
- Bragg™ to taste
- 6-8 cups water
Instructions
- Finely chop the onion, garlic, ginger and hot pepper. Slice the green onions, carrots, mushrooms, and broccoli. In a soup pot, sauté the onions and garlic in oil for 5 minutes on medium heat. Add the ginger and habañero and sauté for 3 more minutes. Add the carrots and 1 cup of water and simmer for 5 minutes. Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally.
- For some added flavor, add a shot or two of red wine, or 2 tablespoons of chopped lemon grass or lemon juice.
- Did You Know? The coconut is a fruit not a nut.