Slow Cooker Vegetarian Coconut Curry Soup
Print recipe| Serves | 4 |
| Dietary | Vegetarian |
| Meal type | Main Dish, Soup |
| Website | Adapted from Foodiecrush |
Ingredients
- 1 can regular coconut milk
- 1 can light coconut milk
- 2 Cups vegetable broth
- 2 Tbsp brown sugar
- 2 Tbsp red curry paste
- 2 Tbsp peanut butter
- 2 Tbsp fish sauce
- 1 onion (thinly sliced)
- 1 red pepper (sliced)
- 1/2 cup button mushrooms (sliced)
- 1 Block extra firm tofu (cut into cubes)
- 1 Tbsp ginger (grated)
- 1/2 cup frozen peas (defrosted)
- 1-2 Handfuls baby spinach
- 1 can bamboo shoots (drained)
- 2 limes
Note
This soup is great to throw in whatever vegetables you have in your fridge - carrots, broccoli, zucchini would all be great. If you're more of a meat eater, sliced chicken breast could be substituted for the tofu. The curry also tastes great garnished with some cilantro and sriracha.
Directions
| 1. | In a slow cooker bowl, mix together the curry paste, vegetable broth, peanut butter, brown sugar, coconut milk, and fish sauce. Whisk until combined. |
| 2. | Add in the onion, red pepper, mushrooms, tofu, and ginger and stir together. |
| 3. | Turn slow cooker on low and cook for about 8 hours. Add in the peas, spinach, and bamboo shoots and cook an additional 15-30 minutes. |
| 4. | Ladle soup into bowls and squeeze half a lime onto each bowl. |