Ingredients:

  • 2 tbsp (30g) vegan green curry paste
  • 1 tbsp (15ml) neutral oil
  • 1 tbsp (6g) fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 can (13.5oz / 400ml) full-fat coconut milk
  • 2 cups (480ml) low-sodium vegetable broth
  • 1 tbsp (15ml) coconut aminos
  • 1 tsp (5g) coconut sugar
  • 14 oz (400g) extra-firm tofu, pressed and cubed
  • 1 cup (100g) snap peas
  • 2 cups (60g) fresh baby spinach
  • 1 tbsp (15ml) fresh lime juice

Instructions:

  1. Heat the neutral oil in your pot over medium high heat. Add the vegan green curry paste, grated ginger, and minced garlic. Sizzle for 2 minutes until the oil turns green and smells fragrant.
  2. Pour in the full fat coconut milk and vegetable broth. Add the coconut aminos and coconut sugar. Stir 2 mins until the liquid is completely smooth and combined.
  3. Toss in the cubed tofu and snap peas. Bring the liquid to a gentle bubble. Simmer 3 mins until the snap peas are bright green but still crunchy.
  4. Remove the pot from the heat. Fold in the fresh baby spinach and lime juice. Stir 1 min until the spinach has just wilted into the broth.
  5. Taste the broth. Add a pinch more salt or another splash of aminos if needed. Ladle into bowls until the tofu and veggies are evenly distributed.