Spicy Thai Soup with Soy Curls

1 (8 oz) bag Butler soy curls - Or sub 16 oz firm tofu, and skip the rehydration and cooking process. Add the tofu straight to the pot of soup while it simmers.

3 tablespoons Thai red curry paste, divided

2 to 3 cups water for rehydrating the soy curls

2 tablespoons coconut oil, optional - For oil-free diets, use water or broth for sauteing.

1 tablespoon freshly grated ginger

5 to 6 cloves garlic, minced

1 stalk lemongrass, smashed with your palm and cut into 3 or 4 pieces, optional - It's also in red curry paste; omit if you can't find it.

1 teaspoon crushed red pepper flakes (or more for extra spicy)

1 large onion, chopped

6 cups vegetable broth

8 ounces mushrooms, sliced

1 large red, yellow or orange bell pepper, chopped

2 handfuls raw baby spinach, optional

2 to 3 tablespoons tamari (GF) or soy sauce

1 tablespoon agave, maple syrup, or brown sugar

1 lime or lemon, zested and juiced

subheading: Optional Garnishes:

green onion, chopped

1 large avocado, diced

Note: Ingredients may have been altered from the original.

Directions at myquietkitchen.com

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