Ingredients:
- 1 tablespoon avocado oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 pouch Fungitarian Asian Zing
- 2 teaspoons red curry paste
- 6 cups vegetable broth
- 1 can coconut milk (light or full-fat)
- 1 can diced tomatoes (optional)
- 1-2 tablespoons fresh lime juice (to taste)
- Fresh cilantro, for garnish
Instructions:
- Sauté the Aromatics:
- Heat coconut oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add garlic and ginger, and cook for another minute. Stir in Fungitarian Asian Zing and heat for 3 minutes.Add Curry Paste:
- Stir in the red curry paste and cook for 1-2 minutes to release the flavors.Simmer the Broth:
- Add vegetable broth, coconut milk, and tomatoes (optional). Bring to a gentle simmer and cook for 10-12 minutes, or until the vegetables are tender.Season:
- Stir in lime juice to balance the flavors. Taste and adjust seasoning as needed.Serve:
- Ladle into bowls, garnish with fresh cilantro, and enjoy warm!