This soup tastes amazing and is full of awesome anti-inflammatory ingredients and phytonutrients. It’s a little spicy but very satisfying and full of flavor. This recipe makes a big pot and is great for leftovers.
2 cups of dry brown rice
1 large onion chopped
8 cloves of garlic minced
2 tablespoon of fresh ginger minced
1 tablespoon of finely chopped lemongrass
I jalapeno pepper (optional) minced
2.5 cups of veggie broth
3 carrots chopped in small pieces
2 bell peppers chopped
28 oz can of fire roasted tomatoes
2.5 cups of plant milk
3 tablespoons of peanut butter
3 tablespoons of Thai red curry sauce
2 tablespoons of lime juice
1 container of tofu cut in small pieces
1 tablespoon of turmeric
1 teaspoon of smoked paprika
Half of bunch of kale chopped
3 cups of frozen peas
2 cups of corn
1 teaspoon of salt (optional)
1 teaspoon of ground pepper
Garnish
Half cup of chopped basil
Half cup of chopped cilantro
Lime chopped into wedges
Half cup of peanuts
Start rice, bring the 2 cups of rice and 4.5 cups of water to a boil and then simmer for 40 minutes or cook in the rice cooker.
Saute in a little veggie broth or water the onions, garlic and ginger for about 5 minutes, then add jalapeno, if using, and lemongrass and saute another couple of minutes.
Add veggie broth, carrots and bell peppers and bring to a boil, reduce heat and simmer for 5 minutes.
Then add tomatoes, plant milk, peanut butter, red curry paste, lime juice, tofu, turmeric, paprika, kale, peas, corn, salt and pepper and let simmer for another 10 minutes or so.
Serve soup over rice.
Top servings with basil, cilantro, peanuts and a lime wedge.
Tip: This soup is also great with a package of cooked rice noodles added to the soup in place of the rice, making a yummy Thai Red Curry Noodle Soup.
