PROTEIN PACKED THAI 🇹🇠SOUP 👇
Meal prep has really taken a hold of me and I’m running with it. It’s called nesting! This soup is amazing because you can keep it in your fridge for weeks, and simply reheat it whenever you want. Personally, I’ve enjoyed this soup basically every other day for a week straight. Save this recipe if you want to have an enjoyable week!
Ingredients:
1 bunch of green onions, whites and green, sliced, separated
4 garlic cloves, minced
2 tbsp ginger, minced
1 can of Thai red curry paste
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp sriracha
3 carrots, diced
1 head of broccoli, diced
1 brick extra firm tofu, diced
2 cans of chickpeas, drained and rinsed
2 cans coconut milk
2-4 cups of water
Method:
1. In a large pot, add 1 tbsp olive oil. Add the white part of the green onions, garlic, ginger and a pinch and salt. Cook for 3-5 minutes.
2. Add the Thai red curry paste, soy sauce, rice wine vinegar, and sriracha. Mix to combine. Add the carrots and broccoli and mix to combine.
3. Add the tofu, chickpeas, coconut milk and water. You might need less water than 4 cups, so start with 2 cups, you just want enough liquid so that all the veg is covered slightly.
4. Increase the heat and bring a boil. Lower the heat and simmer until the carrots and fully cooked. Stir, taste and adjust seasoning.
5. Serve up and top with the green part of your green onions, dig in and enjoy!
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