In a large soup pot sauté the chopped onion, ginger, and garlic until fragrant and the onion is opaque.
Add the curry paste and saute until fragrant.
Add the coconut milk and the vegetables that are most dense (usually that will be the stalk of the broccoli). Bring to a simmer.
Add the pineapple (if you are choosing to add it), liquid aminos, powdered garlic, bok choy, zucchini, and coconut cream.
Let the flavors meld while they simmer for 5 – 10 minutes.
Taste and adjust flavors to your liking:
More liquid aminos to make it more salty, more coconut cream to make it creamier. Mix in the jalapenos if you can handle the heat.
Add the tofu bites and mix it all in.
Serve with parsely sprinkled on top and a wedge of lemon.
