1/4 cup vegetable stock
2 cloves garlic, minced
2 scallions, thinly sliced
3 large baby bella mushrooms (or white button mushrooms)
2 cups baby spinach
1/2 lb. extra firm tofu, diced
8 oz. frozen corn
1 1/2 tsp curry powder
1/8 tsp Thai red curry paste
1/2 - 1 tsp sea salt, or to taste
freshly ground black pepper
One 15 oz can light coconut milk
3/4 cup unsweetened, unflavored almond milk
1/4 cup cilantro, minced
Heat the stock over medium-high heat in a saucepan. When hot, add the garlic and scallions. Saute over medium heat, adding more stock as needed to keep some liquid in the pan while the garlic and scallions are softening. This should take about 2 - 3 minutes.
Add all the remaining ingredients except for the cilantro. Use a whisk to dissolve the curry paste.
Bring to a boil, then immediately lower the heat. Cover the pan and simmer very gently for about 5 minutes. Remove from the heat, adjust salt and pepper to taste.
Serve with cilantro sprinkled on each bowl of soup.