12 oz. light coconut milk
12 oz. coconut cream
2 cups vegetable broth
¼ cup Thai red curry paste
1–2 Tbsp. powdered ginger
4 cloves garlic, minced
1/4 yellow onion, diced
2–3 stalks lemon grass, diced
1 large red bell pepper, cut into strips
6 large carrots, diced
24-oz. bag frozen peas
1 lb. firm tofu, pressed and cut into cubes
12–15 fresh basil leaves, torn
Sriracha sauce, to taste
Rice noodles (optional)
Sea vegetables (optional)
Faux chicken (optional)