Coconut Hot and Sour Soup

This one-pot soup really hits the spot! The coconut milk makes for a creamy, silky texture while the red curry paste adds a depth of flavor. The fresh lime juice helps to brighten the whole soup. Pair with brown basmati rice or drop in brown rice noodles to create a satisfying meal from this soup base. Double this recipe and store extras in the freezer for future meals.

Serves:	3
Serving Size:	2 cups
Prep time:	10 minutes
Cook time:	30 minutes
Total time:	40 minutes

Ingredients

• 1 Tablespoon ginger, grated
• 2 Tablespoon red curry paste
• 4 cups low sodium vegetable broth
• 6 – 8 white mushrooms, thinly sliced
• 1/4 cup freshly squeezed lime juice
• 1 teaspoon sugar
• 2 teaspoons low sodium soy sauce
• 1 can coconut milk
• 1 lime cut into wedges
• Optional toppings: fresh limes, green onions, cilantro, chilis, jalapenos

Directions

1. Heat a large soup pot over medium heat. Add the ginger and curry paste and cook to stirring constantly for 3 minutes.
2. Add the vegetable broth.
3. Cook for 15 minutes stirring occasionally. Reduce heat.
4. Add the remaining ingredients and cook for an additional 15 minutes.