I got this recipe from a mailing from the great grocery store, Wegman’s. It’s a recipe for chicken & rice soup, so I made it with tofu instead of chicken. While some of the ingredients are Wegman’s brand, a similar soup could be made using a stock with some red curry sauce/paste. I thought it was tasty to have a curry flavor in the soup.
2 cartons (32 oz. each) Thai culinary stock
Celery, diced (I used about 7 stalks)
Carrots, diced (I used about 20 baby carrots)
1 small onion, diced
1/2 of an 8 oz. package of leeks, cut into 1/2 inch slices
1 container (8 oz.) red curry simmer sauce
2 packages of firm tofu, or 1 package of tofu and 1 can of chick peas (as I was making the soup, I wished I had more than 1 package of tofu, so threw in a can of chick peas to add some additional protein)
2 packages (8.8 oz. each) of 90 second steamable brown rice
Salt, black pepper, crushed red pepper flakes, to taste
1 Tbsp soy sauce
Saute vegetables in a large pot with a little stock and the seasonings. Once vegetables start to soften, add in the rest of the stock, bring to a boil, and simmer. Add in the curry sauce, tofu, chick peas, and rice. When the soup is done, remove from heat and stir in the soy sauce.