Quick Thai Coconut Soup &



  • 1 Bag (10 oz.) Path of Life Saffron Rice Blend, cooked according to package instructions
  • 1 Tablespoon Red Curry Paste
  • 1 (13.5 oz.) Can Coconut Milk
  • Vegetable Cooking Spray
  • 2 Teaspoons Fresh Ginger, minced
  • 2 Cups Vegetable Broth
  • Half of a 14 oz Package Firm Tofu, cubed
  • 1 ½ Teaspoons Lime Juice
  • ¼ Teaspoon Salt
  • Optional: Cilantro, Thinly Sliced Jalapeno, Peanuts, Lime Wedges



Chef’s Tip: Stir in sautéed bell peppers, onion and zucchini for a heartier stew version.

  1. Whisk together curry paste and coconut milk until smooth.
  2. Heat a large saucepan coated with cooking spray over medium-high heat. Add ginger; sauté 1 minute. Stir in coconut milk mixture and vegetable broth. Bring to a simmer and cook 5 minutes.
  3. Stir in Saffron Rice Blend, tofu, lime juice and salt. Cook 1 minute or until heated through.
  4. Divide among 4 bowls and garnish with optional toppings as desired.

Serves: 4