Mung and adzuki give new flavor to asian coconut based soup.

This Thai inspired soup adds adzuki and mung sprouts for a new twist.  It’s a favorite during fall after you try it you will aways want to heat some up.

Teaspoon of each: coconut, sesame and chili oil

Heat medium high and add 2 teaspoons of red curry paste. 

Stir around for a min or so then add:

1 cup adzuki sprouts 

3 1/8 inch of ginger

3 diced garlic cloves

2 diced dry Thai chilis

 

Fry it up for about 4 min then add:

 

1 cup tofu

1 cup par boiled mung 

I cup broccoli

 

Stir fry another 5 min and add:

16 oz unsweetened organic coconut milk

2 cups vegetable broth or rejuvelac

Get it really hot and serve it up.