This amazing Thai soup is protein-packed and perfect for meal prep. It can be kept in the fridge for weeks and reheated whenever desired. Enjoy it frequently for a week, as it's both delicious and nutritious.
1: In a large pot, add 1 tbsp olive oil. Add the white part of the green onions, garlic, ginger and a pinch of salt. Cook for 3-5 minutes.
2: Add the Thai red curry paste, soy sauce, rice wine vinegar, and sriracha. Mix to combine. Add the carrots and broccoli and mix to combine.
3: Add the tofu, chickpeas, coconut milk, and water. Start with 2 cups of water, enough liquid so that all the veg is covered slightly.
4: Increase the heat and bring to a boil. Lower the heat and simmer until the carrots are fully cooked. Stir, taste, and adjust seasoning.
5: Serve up and top with the green part of the green onions, dig in and enjoy!
