Vegan Coconut Curry Soup and Salad Hack

INGREDIENTS

3 cups

sliced mixed mushrooms (8 ounces) ((I used crimini and shitake))

1 3/4 cups

sliced mixed peppers (8 ounces) ((I used shishito, red, jalapeno))

1 cup

diced sweet onion (4 ounces)

2 tsp

chopped garlic (, about 3 cloves)

1/2 tsp

sea salt (, optional (curry paste has salt so if you’re low salt don’t add))

1 1/4 cups

chickpeas (, rinsed and drained (15 ounce can))

1/4 cup

chopped cilantro (, measure packed (about ¾ of an ounce))

2 tbsp

red curry paste (, adjust for your spice preference)

2 1/4 cups

light coconut milk ((about 1 1/2 13.6 fluid ounce/403 ml cans))

2 1/4 cups

veggie broth (, low sodium (or use regular and adjust salt))

1 tbsp

fresh lime juice

4 cups

Asian style greens mix (, 5 ounce container (I used the Earthbound farm brand))

4 cups

Asian style greens mix (, 5 ounce container (I used the Earthbound farm brand))

2 tsp

rice vinegar ((can use white wine if you want))

1 tsp

sesame oil (, adjust for personal preference (see note))

1 tsp

lime juice

1/2 tsp

crushed red pepper

1/4 tsp

sea salt