Mona Rae prepared this Thai Coconut Curry Soup at our April 12, 2019 cooking demo, held at the Science of Spirituality International Meditation Center in Lisle, Illinois. A satisfying meal that delivers both crunch and cream, this soup is beautiful as well as delicious.
Heat oil in a large stockpot over low heat. Add onion, garlic, and ginger. Cook 3 to 4 minutes, until softened. Add tamari, curry paste, and chili garlic sauce. Sauté 1 to 2 minutes.
Add coconut milk, vegetable broth, and lime juice. Bring to a low boil. Add carrots to simmering broth and cook 12 to 15 minutes, until carrots are cooked through. Add zucchini, mushrooms, bell pepper, green onions, 1 cup mung bean sprouts, and tofu. Cook for another 5 minutes.
Garnish with cilantro, basil, and remaining mung beans before serving.