This soup is sublimely spicy, floral, and balanced all at once. Hot boiling water is added right before serving, turning this into an “instant” soup option that travels well. Enjoy it for lunch at the office.
Bring jar out of refrigerator 15 to 30 minutes before you’re ready to top with boiling water to ensure soup is piping hot.
2 Tbsp (30 mL) Thai green curry paste
13 1/2 oz (380 g) can light or full-fat coconut milk
1 Tbsp (15 mL) coconut oil
2 cups (500 mL) sliced crimini mushrooms or stemmed and sliced shiitake mushrooms
1 carrot, diced
1 head broccoli, cut into small florets, stalks reserved for another use
12 oz (350 g) pkg extra-firm tofu, pressed (see sidebar on page 56 for how-to), cut into matchsticks or cubes
1 lime, quartered
In large high-sided skillet over medium heat, add curry paste; cook for 30 seconds. Immediately add coconut milk; bring to a boil, reduce to a simmer, and cook, covered, for 5 minutes. Add coconut milk mixture to bottom of 4 – 4 cup (1 L) jars or locking glass containers.
Wipe skillet clean. In same skillet, heat coconut oil over medium heat. Add mushrooms and carrots, and sauté for 5 to 8 minutes, until tender. Add broccoli and a splash of water; cook until broccoli is tender, about 2 minutes. Divide cooked vegetables on top of coconut milk mixture. Top with tofu. Seal and store in refrigerator until ready to serve or pack.
To serve, per jar, pour 3/4 to 1 cup/180 to 250 mL (enough to cover) recently boiled water overtop; seal; and let sit for 3 to 5 minutes. Open lid, stir, and serve with a squeeze of fresh lime.