Plant-Based Slow Cooker Thai Coconut Soup
Ingredients:
- 1 tablespoon coconut oil
- 1 medium onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 3 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 1 block (14 oz) firm tofu, cubed
- 1 tablespoon soy sauce
- 2 teaspoons red curry paste
- 2 kaffir lime leaves (optional)
- Juice of 1 lime
- Fresh cilantro and lime wedges for garnish
Directions:
1. Heat coconut oil in a skillet and sauté onion, garlic, and ginger until aromatic. Transfer to the slow cooker.
2. Add vegetable broth, coconut milk, mushrooms, bell pepper, tofu, soy sauce, red curry paste, and kaffir lime leaves to the slow cooker. Stir well.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Before serving, stir in lime juice. Adjust seasoning to taste.
5. Garnish with fresh cilantro and serve with lime wedges on the side.
Recipe Information: 10 mins prep | 6-8 hrs slow cooking | 6 hrs 10 mins total | 270 calories per serving | serves 4