Directions
- In a large pot over medium heat, add the Thai red curry sauce & sauté for 1 minute to release its flavours.
- Pour in the coconut milk and chicken broth. Stir and bring to a simmer.
- Add soy sauce and taste for seasoning, adjusting as needed.
- Stir in the bamboo shoots, hearts of palm, and baby bok choy. Simmer for 5-7 minutes until everything is heated through and the vegetables are tender.
- Add the cooked protein or tofu and stir into the soup to warm through, about 2 minutes.
- Ladle into bowls. If desired, garnish with fresh cilantro and lime wedges.
